A quicker version of Shepherd's Pie, a bit more Shepherd's Pie inspired. It has a filling with vegan ground beef, chickpeas, onions, carrot, and topped with vegan mashed potatoes and melty vegan cheese.
Cuisine British Inspired, French Inspired, Irish Inspired
Servings 4servings
Ingredients
Filling
10ounces(283g) vegan ground beef
1tablespoon(7g) vegan butter
1carrot(about 85g), chopped
½sweet onion(about 90g), chopped
½cup(122g) chickpeas, drained and rinsed
1 ½cups(180g) tomato sauce
Mashed Potatoes
1Yukon Gold potato(about 12 ounces/340g)
¾cup(140g) vegan yogurt
1tablespoon(7g) vegan butter
2tablespoons(30ml) non-dairy milk, or more as needed
Saltto taste
¼cup(28g) vegan cheddar shreds
Instructions
Preheat the oven to 450°F (232°C).
In the meantime, poke the potato with a fork and microwave for 7 to 8 minutes or until soft.
While the potato cooks add the vegan butter, vegan ground beef, chopped carrots, chopped onions, and chickpeas into a pan. Cook over medium heat for 5 minutes. Once everything has softened a bit add the tomato sauce in and continue to cook for another 5 minutes.
Once the potato is soft, cut in half and let it cool for 1 to 2 minutes or until you can handle it. Scoop the inside of the potato into a bowl. Then add the vegan yogurt, vegan butter, and non-dairy milk. Mash until smooth. If needed add additional non-dairy milk. Taste and add salt to preference.
Taste the filling and add any salt if desired. You can also add it additional seasonings if you like.
Transfer the filling into a small baking dish. Then scoop the mashed potatoes over top. Spread the vegan cheese over the top and then cover with foil.
Bake for 25 minutes covered. Then bake for 5 minutes uncovered.
Remove from the oven and allow it to rest for a few minutes. Scoop onto a plate and enjoy.
Video
Keyword easy weeknight dinner, vegan shepherds pie