Medium | Servings: 4 | Ready In: 35 minutes | Yield: 1 big (or 4 small) Shepherds Pies
Hearty Shepherds Pie is classic Irish comfort food. This vegan recipe uses a simple filling of carrots and peas, topped with a dairy-free Garlic Chive Potato crust. Enjoy this fat-free, gluten-free dish for your next dinner party or just savor on a cold Monday night.
For the Garlic Chive Mashed Potato Crust:
- 2 medium russet potatoes
- 4 cloves garlic
- 1/2 cup almond milk (or any non-dairy milk)
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives
For the Vegan Shepherds Pie Filling:
- 2 medium carrot
- 4 stalks celery
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon dried rosemary
- 1/4 teaspoon rubbed sage
- 2 tablespoons tomato paste
- 2 tablespoons brown rice flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup frozen peas
How it’s Done
Preheat broiler on your oven to “Hi”
To make the Garlic Chive Mashed Potato Crust: Peel the potatoes and cut into large pieces. Place potatoes and garlic cloves into a large pot and cover with water. Cover with a lid, bring to a boil, then reduce to a simmer.
Cook until potatoes are tender, about 10 minutes.
While potatoes cook, start working on the filling.
To make the Vegan Shepherds Pie filling: Heat a wide pan over medium-high heat. Peel and dice the carrots, onion, and celery into bite-sized pieces. Add the diced veggies, cover, and let brown over medium heat for about 3-4 minutes
When the onions are starting to brown around the edges, add the tomato paste, rosemary, and sage. Stir well to combine, cover, and cook 1-2 minutes, until tomato paste darkens.
Add the brown rice flour and stir well to coat all of the veggies. Cook until flour is no longer white, just another minute or 2.
Before the flour burns, add 2 cups of water (or vegetable stock). Use a wooden spoon to scrape up any bits from the bottom of the pan. Partially cover and simmer for about 10 minutes. The filling is ready when the carrots are tender, but not mushy.
Remove the lid to cook off excess liquid. Simmer until thick and stew-like. Turn off heat when you reach this point. Stir in the frozen peas.
To finish Mashed Potato Crust and Make Pies: When potatoes are done, check that they can easily slide off a paring knife.
Drain the potatoes. Return back to your hot pot. Immediately add the almond milk, salt, pepper, nutritional yeast, garlic powder, and chives. Use a potato masher to mash well. Your Potato Crust is ready.
To finish the Shepherd’s Pies: Pour filling mixture into 4 individual pie tins (or use one larger tin for sharing). Spread the Garlic Chive Mashed Potatoes over the stew mix.
Place under the “Hi” broiler for just 4-5 minutes, until golden on top.
Serve with a big hug.
Yield: 1 big pie or 4 little pies
Chef Katie’s Tips:
Easy to Batch this Recipe: You can easily scale this recipe down or up. Using individual pie tins allows for single-portion sizes, perfect for prepping your meals on the weekend and simply reheating during the week.
Extra Garlic Chive Potatoes: The Garlic Chive Crust also makes for a great side dish of mashed potatoes. You’ll want to add more almond milk (about 1 cup more) for a smoother consistency. Sometimes I even use the potatoes as a base and then just ladle the “pie” filling over, like a chunky gravy.
Serving size: 1/4 of a recipe (about 1 little pie)
Calories From Fat (5%) 9.21
% Daily Value
- Total Fat 1.08g 2%
- Saturated Fat 0.12g <1%
- Omega-3 Fatty Acids g
- Omega-6 Fatty Acids g
- Cholesterol 0mg 0%
- Sodium 402.18mg 17%
- Potassium 876.22mg 25%
- Total Carbohydrates 34.47g 11%
- Fiber 7.86g 31%
- Sugar 6.74g
- Protein 9.06g 18%
- Calcium 19.01mg 2%
- Iron 97.66mg 543%
- Vitamin A 5914.06IU 118%
- Vitamin C 2301.45mg 3836%
Shopping and Gear List
- The Spice Hunter Sage, Rubbed, Dalmatian, Leaves, 0.4-Ounce Jar
- Bob’s Red Mill Organic Whole Grain Brown Rice Flour 24 Ounce
- Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce