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Vegetarian Beef Shepherd's Pie
Vegetarian Beef Shepherd's Pie
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Savory vegetarian shepherd's pie with onions, mushrooms, peas, and plant-based "beef," crowned with creamy corn and buttery mashed potatoes.
Ingredients:
  • 4 large potatoes, peeled and cut into large chunks
  • 4 cloves garlic, peeled
  • 1 cup shredded Cheddar cheese
  • salt and ground black pepper to taste
  • 1 tablespoon canola oil
  • 2 small onions, chopped
  • 1 pound vegetarian beef crumbles (such as Boca®)
  • 1 (10 ounce) can sliced mushrooms, drained
  • 1 cup frozen peas
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 (15 ounce) can creamed corn
  • 1 pinch paprika
Instructions:
  • Preheat oven to 375°F (190°C) for baking perfection.
  • In a large pot, boil potato chunks and garlic cloves in salted water until tender, about 10 to 15 minutes. Drain and mash. Mix in Cheddar cheese, salt, and pepper until well combined.
  • In a large skillet over medium heat, sauté onions in oil until tender, about 5 minutes. Add vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
  • Spread the onion and beef crumble mixture in a deep 9-inch casserole dish. Layer with creamed corn, followed by the mashed potato mixture, and sprinkle paprika on top.
  • Bake in the oven until golden and bubbling around the edges, and the center is hot, about 30-40 minutes.

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