Shepherds Pie

Name: Shepherds Pie
Ingredients: 1 tbsp (15 mL) olive oil; 1 onion, finely chopped; 1 cup (250 mL) vegetable stock; 12 oz (375 g) soy ground meat alternative; 10 oz (300 g) frozen mixed vegetables (about 1 1/2 cups/375 mL), thawed and drained (see Notes); 2 cups (500 mL) Garlic Mashed Potatoes; 1 1/2 cups (375 mL) shredded vegan Cheddar cheese alternative; Salt and freshly ground black pepper; 8-cup (2 L) casserole dish, greased

9 ingredients

12 steps

Ingredients

1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 cup (250 mL) vegetable stock
12 oz (375 g) soy ground meat alternative
10 oz (300 g) frozen mixed vegetables (about 1 1/2 cups/375 mL), thawed and drained (see Notes)
2 cups (500 mL) Garlic Mashed Potatoes
1 1/2 cups (375 mL) shredded vegan Cheddar cheese alternative
Salt and freshly ground black pepper
8-cup (2 L) casserole dish, greased

Directions

1

Preheat oven to 375F (190C).
2

In a large skillet, heat oil over medium heat for 30 seconds.
3

Add onion and cook, stirring, for 3 minutes or until softened.
4

Add vegetable stock and cook for 3 minutes.
5

Add soy ground meat alternative.
6

Reduce heat to low, cover and cook for 10 minutes or until heated through.
7

Add vegetables and stir well.
8

Cook for 5 minutes or until heated through.
9

Transfer to prepared casserole dish.
10

Top with mashed potatoes, spreading evenly.
11

Sprinkle vegan Cheddar cheese alternative over top.
12

Bake in preheated oven for 25 minutes or until potatoes and cheese form a soft crust on top.