A savory dish when you’re craving some comfort food!

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There’s a special place in my heart for Shepherd’s Pie. It’s so simple to make and always a perfect comfort food on a cold day, and it’s fairly inexpensive. I used to make meatless shepherd’s pie all the time when I was in college because it was one of the few things I could afford. I’ve seen shepherd’s pie done with lentils as well, but sometimes I just like the texture of beyond meat so that’s what I used for this one. I’d recommend adding some liquid smoke to this if you decide to make it with lentils.

Ingredient details:

• Red potatoes – I used red because I love the flavor and texture for mashed potatoes. Feel free to use russets or yukon gold potatoes if that’s what you have or prefer.
• Vegan butter – I always use Miyoko’s. I just really love the flavor.
• Oatmilk – As always, I just always have oatmilk available and I think it tastes the best out of all the plant milks. Feel free to change for your favorite instead.
• Mixed veggies – I just used frozen veggies for this recipe. I know some people love a fresh mixture of veggies, but the frozen veggies really simplify things for me if I’m cooking dinner.
• Beyond meat – I love beyond meat and, while it’s super expensive, it tastes great in meals like this that would usually have animal meat.
• Yellow onion
• Garlic – I love garlic and always use a *perfectly normal* amount. Feel free to adjust your garlic measurements.
• Vegetable broth – I always get low sodium. I’m not picky about the brand though.
• Vegan Worcestershire – Make sure your worcestershire is vegan and is free from anchovies. Kroger brand comes already vegan.
• Za’atar – Ok. Hear me out. A lot of people will use more Italian seasoning style mixtures with their spices for shepherd’s pie. But za’atar is literally the best spice and fairly similar to Italian seasoning, but with more of a middle eastern twist. It’s just the best and I recently got a stash of quality za’atar, so you’ll be seeing it in my receipes more. You can swap for Italian seasoning using the same measurements if you can’t find za’atar in your store or online.
• Salt
• Pepper

Recipe List

Prep time: 10 minutes

Cook time: 45 minutes

Makes 6-8 servings

Ingredients:

1lb peeled red potatoes

1/2 cup vegan butter

1 cup vegan milk

20oz mixed veggies

16oz beyond meat

1 onion

8 cloves garlic

1 cup broth

2 tbsp vegan Worcestershire

2 tbsp za’atar

2 tsp salt

pepper to taste

Instructions:

1. Set oven to 400°
2. Peel and dice the potatoes. Boil until totally soft, about 15 minutes.
3. Once boiled, add butter and milk, 1 tsp of salt, and 2 cloves of minced garlic.
4. Mash potato mixture until it forms a completely smooth texture.
5. Dice onion and mince remaining 6 cloves of garlic. Place in frying pan on medium heat and cook until translucent.
6. Add beyond meat to the frying pan and cook until completely brown.
7. Add seasonings: za’atar, pepper, 1 tsp salt.
8. Pour in mixed veggies and broth and let simmer for 5 minutes.
9. Pour meat and veggie mixture into an 13×9 baking dish.
10. Scoop mashed potatoes on top and spread evenly over the pan.
11. Bake on 400° for 20 minutes.
12. Enjoy!

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