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Comfort Food. We’ve all been there- it’s that guilty pleasure, that feeling of home, that “I’ll work out 2 times tomorrow” food. They call it “Comfort” Food for a reason folks. Let’s face it- there are few sacred moments in this life that can be compared to a hott plate of momma’s cookin’. But time’s have changed and I wont even get into the zillion reasons why comfort food has gotten a bad rep. I’m here to change that! This Vegan Shepherd’s Pie recipe is so good, so comforting, so damn delicious that I’ve been hesitant in even sharing it….Seriously…..

It’s my Go-To whenever I know we’re having guests over (I don’t even tell them it’s Vegan until after- love seeing their faces!) Don’t ask me how many people this recipe can serve, as my fiance’ and I have been known to clear quite a few plates of this pie in just one sitting…

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So let’s get comfortable with what  you’ll need 😉

  • 11×7 Glass baking dish
  • Pastry bag & pipe tip (optional)
  • A BIG appetite;)

Mashed Taters:

First rule: Don’t use the waxy, red potatoes for your mash. They just won’t break down enough nor do they absorb the liquid very well. Stick with Russets and Yukon Golds. Of the two, the Russet will give you the creamiest mash, but many people prefer the flavor and golden color of Yukon Golds.

  • 5 pound bag of Yukon Gold Potatoes OR Russets (I usually leave out around 3-4 potatoes from the bag)
  • Vegan Butter (I use Earth Balance, about 3 tbs., just add to taste)
  • Himalaya Salt- (to taste)
  • Crushed Mixed peppercorns (I love the pink and green)
  • Splash of Almond milk/Cashew Milk

Pie Filling:

  • 1 pound bag of Mixed Medley Frozen Vegetables (365 Brand from Whole Foods)
  • 1 bag of Beyond Beef- Feisty Crumble 
  • 1 Can Vegan Chili
  • 1 chopped onion
  • 1 tbs. of vegan Worcester sauce
  • 1/2 Cup Nutritional Yeast
  • 1 heaping tablespoon of Just Mayo
  • 2 tbs. your favorite BBQ Sauce
  • 1 tbs. coconut oil
  • 1 tsp. smoked paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. turmeric
  • 1 tsp. Cumin  
  • salt & pepper to taste

Directions

  1. Start by putting the potatoes in a pot and fill with enough water to cover. Sprinkle a bit of salt in there to speed up the boiling. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes and mash (blending works too) with the salt, pepper, almond milk and Earth Balance. Taste and add more seasonings or EB if needed. Make sure the potatoes stay firm (especially if you want to use a frosting bag, and pipe the potatoes- very pretty)
  2. While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400°F.
  3. Heat the coconut oil in a large pan over medium heat. Add the onions with a pinch of salt, and cook for 3-4 minutes, until they become glazed and clear.
  4. Add the package of frozen mixed veggies
  5. Add the Beyond Meat crumbles and stir until defrosted and they begin to blend with the veggies. Add the can of chili, Just Mayo, Nutritional yeast, BBQ sauce and the rest of your dry spices. (Because this is a vegan recipe, you can taste as you go!)
  6. Pour the filling mixture into an 11×7 glass baking dish. I love to pipe out my mashed taters in little swirls OR you can use a rubber spatula, dolloping the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
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