If you’ve ever made Shepherd’s Pie, you may be thinking that this recipe is going to take a lot of work (I can hear you now, “Mashed potatoes AND meat in a gravy sauce? Nobody’s got time for that…“) but rest assured. I’ve simplified this recipe to the extreme. How, you ask? Well, by removing all of the animal products! The best part about any vegan recipe is the time you save by not needing to thaw, cook, and rest any meat! So, have no fear. An easy-to-make weeknight Shepherd’s Pie is here.
A classic Shepherd’s Pie recipe uses ground lamb or ground beef. For this recipe, we are going to use seitan as our meat substitute. I know… what in the world is seitan?! Seitan (pronounced say-tan), also referred to as “wheat meat”, is made from high-protein gluten. Seitan has a savory flavor that might remind you of bland chicken. You can buy ground or sliced seitan in most grocery stores, next to the tofu.
In just one hour, you can create this delicious, savory, and a-little-bit-fancy meal for your family. Be sure to watch the video to see how this recipe comes together! Also, when you make this, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this dish turns out for you!
Savory Vegan Shepherd’s Pie
- 2.5 lbs potatoes red or gold, quartered
- 1 tsp salt
- 8 cloves garlic peeled, separated
- 1 cup oat milk
- 2 tbsp olive oil extra virgin
- 1 yellow onion diced
- 4 large carrots peeled and sliced thinly
- 8 oz seitan crumbled
- ½ tsp red pepper flakes crushed
- ½ tsp black pepper freshly ground
- ½ tsp salt
- 2 tbsp all-purpose flour
- 3 oz tomato paste
- 1 cup vegetable broth
- ½ cup red wine
- 2 tsp rosemary leaves chopped
- 3-4 thyme sprigs
- Place potatoes, salt, and 5 cloves garlic (you should have 3 leftover for step 5) in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Decrease the heat to maintain a simmer and cook until fork tender, approximately 10 to 15 minutes.
- Drain potatoes and return to the saucepan. Add oat milk. Blend with a hand mixer (or potato masher) until smooth. Set aside.
- Preheat the oven to 400° F.
- In a large dutch oven, heat olive oil over medium high heat. Once oil is shimmery, add onion and carrots. Saute for 3-4 minutes.
- Mince the remaining 3 cloves of garlic and add to the dutch oven. Add seitan, crushed red pepper flakes, pepper, and salt. Saute for about 5 minutes.
- Sprinkle flour over mixture and toss to coat.
- Add tomato paste, vegetable broth, red wine , rosemary, and thyme. Stir to combine. Bring to a boil, reduce the heat to low and simmer for 10-12 minutes until the sauce is thickened slightly. Remove thyme sprigs.
- Top with mashed potatoes. Create a seal between the mixture and the top of the dutch oven.
- Bake for 25 minutes, or until potatoes begin to brown.
- Season with salt and pepper, to taste. Serve hot and enjoy!