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Hey guys, how are you today? Not too shabby over here. Yesterday was a bit calmer than Monday and Tuesday were, so I am feeling a bit more collected today.
Recently, it has cooled off and is feeling like winter (its Arizona, so we are talking 60s), which has put me in the mood for warm and cozy food. Recently, I had a hankering for Shepard’s Pie, had a bunch of potatoes that needed to be eaten, and wanted a satisfying vegetarian meal. Which resulted in the creation of this delicious dinner!
If you have leftover potatoes in the fridge, this meal can be pulled together and ready for the oven in minutes. If you need to make your potatoes first it takes a little longer but is totally worth it. Made as described below, this meal is actually vegan, and a total comfort food dish. My family loved it!
Vegan Shepard’s Pie
Step 1: If you need to make the mashed potatoes (if you already have leftover mashed potatoes, skip to the next step:
- 5-6 russet potatoes, peeled and diced (my potatoes were medium-sized, if yours are really big or small, adjust the count accordingly).
- 3/4-1 cup unsweetened almond milk
- salt and pepper to taste
Directions: Boil your potatoes in salted water or broth (I used Better Than Bouillon to add a little flavor) until fork tender. Drain and return to pan or a bowl. Add almond milk (start with half a cup and continue to add small amounts until desired consistency is reached) and blend or mash. I used a hand mixer so I could have smooth potatoes, but hand mashing works too. Mix in salt and pepper to taste.
To make gravy:
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1/2 tsp (about 1 clove) garlic, minced
- 2 cups veggie broth or Better Than Bouillon
- 2 tablespoons flour
Directions: Add olive oil and onions in a saute pan, cook until onions are soft and starting to brown. Add garlic and stir for about 30 seconds, until fragrant. Slowly start stirring in flour, forming a roux. While continuously stirring, slowly add all broth. Continue to stir frequently until gravy thickens and begins to reduce.
- 4 cups mixed vegetables (I used peas, green beans, carrots, and celery, but any vegetables that roast well will work well here).
- French fried onions (optional)
Directions: After making gravy, add vegetables to the gravy. Ladle into an 8×8 baking dish. Spoon potatoes over the top, sprinkle with onions if desired. Bake at 375 for 45-55 minutes.
*Try to cut the vegetables into uniform sizes, baking time will be influenced by how large the veggies are, and how soft you like them.
Please let me know if you give it a try. What are some of your favorite cold weather meals? I love soups and chili when it is cold out.
Hope you have a great day!