This comfort food recipe is absolutely perfect for the holidays. Herbs and spices like thyme and rosemary combine with healthy ingredients to make a flavorful and savory shepherd’s pie that is a great quick dinner for the holidays. This recipe can also be changed to incorporate holiday leftovers for the perfect day-after meal.
Follow along with Carolyn Scott-Hamilton in her global kitchen to see this holiday recipe come to life, here.
Ingredients
- For the potatoes:
- 3 pounds russet potatoes, peeled and diced into 1/2 inch cubes
- 1/2 cup soy creamer
- 1/2 cup vegan butter
- Salt and pepper, to taste
- For the filling:
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 cups vegan ground beef
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup vegan chicken broth (make with vegan chicken bullion)
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons chopped rosemary
- 1 teaspoon chopped thyme
- 1/2 cup corn kernels
- 1/2 cup peas
Preparation
- 1 Place potatoes in a medium saucepan and cover with cold water.
- 2 Set over high heat, cover and bring to a boil.
- 3 Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes.
- 4 Place the creamer and butter into a saucepan until warmed through, about a minute or so.
- 5 Drain the potatoes then return to the saucepan.
- 6 Mash the potatoes and then add the creamer and butter, salt and pepper and continue to mash until smooth. Preheat the oven to 400ºF.
- 7 To make the filling, place the canola oil into a 12-inch sauté pan and set over medium high heat.
- 8 Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, about 3 to 4 minutes.
- 9 Add in the garlic and stir to combine.
- 10 Add the ground beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the “meat” with the flour and toss to coat, continuing to cook for another minute. A
- 11 dd the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine.
- 12 Bring to a boil, reduce the heat to low, cover and simmer for about 10 to 12 minutes or until the sauce is thickened slightly.
- 13 Add in the corn and peas in and spread the mixture evenly into a glass lasagna or baking dish.
- 14 Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
- 15 Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
- 16 Remove and place on a cooling rack for at least 15 minutes before serving.
