Shepherd's Pie
A comforting classic reinvented, this vegan Shepherd’s Pie features savoury Aftermeats combined with hearty vegetables and rich herbs, topped with creamy mashed potatoes. Perfectly baked to golden perfection, it’s a wholesome and satisfying plant-based meal.
PREP TIME
30 MINUTES
COOKING TIME
30 MINUTES (includes baking)
SERVINGS
4
Ingredients
For the Shepherd's Pie Filling:
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1 tablespoon olive oil
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200g Aftermeats (dehydrated)
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1 medium onion, chopped
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2 carrots, chopped
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1 celery stalk, chopped
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1 (14.5 oz) can diced tomatoes, undrained
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1/2 cup vegetable broth
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1 tablespoon Worcestershire sauce (vegan)
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the Mashed Potatoes:
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3 medium potatoes, peeled and cut into 1-inch pieces
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1/2 cup plant-based milk
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1/4 cup vegan butter
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1/4 teaspoon salt
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1/8 teaspoon black pepper
Preparation
Rehydrate the 200g dehydrated Aftermeats according to package instructions.
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Heat olive oil in a large pan over medium heat. Sauté chopped onions, carrots, and celery until softened.
Add cooked Aftermeats and stir to combine. Stir in diced tomatoes (with juice), vegetable broth, vegan Worcestershire sauce, dried thyme, salt, and pepper.
Simmer for 10-15 minutes until the mixture thickens slightly. Remove from heat.
Make the Mashed Potatoes:
Boil potatoes in salted water until tender, about 15 minutes. Drain well.
Mash potatoes with plant-based milk, vegan butter, salt, and pepper until smooth and creamy.
Preheat oven to 375°F (190°C). Transfer the filling to a baking dish. Spread mashed potatoes evenly over the top.
Bake in the oven for 20-25 minutes, or until the top is golden and the filling is bubbling.
Let cool slightly before serving. Enjoy a comforting and hearty plant-based classic!
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