Vegan Shepherds Pie and Mashed Potatoes

Vegan Shepherds Pie

I love Shepherds Pie. Here is my vegan version.

2 Boca Burgers, cooked, chopped

3 oz. Organic Tomato Paste (1/2 the small can)

2-4 Tbl. Bragg Liquid Aminos (optional)

2-4 Tbl. Worcestershire Sauce (optional, yes it contains

anchovies, but I check my 3% rule when using this item)

2 Tbl. A1 Steak Sauce (optional)

1/4 c. water

½ to 1 c. frozen peas and carrots

1 can mushrooms (optional), or 1 c. fresh mushrooms, slice and sautéed

Mash Potatoes

(If you didn’t have tomato paste, you could probably use ketchup.)

Preheat oven to 450.

Cook Boca Burgers completely, then chop into small pieces. While cooking Boca Burgers, whisk tomato paste and all liquids together in a bowl. Put Boca Burger pieces back in pan and add tomato paste mixture and vegetables. Cook over medium-low and mix well about 5 minutes. The tomato liquid should be slightly thinner than ketchup. Place all ingredients in an oven safe deep sided casserole dish and top with mash potatoes. Bake for 35 minutes covered with foil. Remove foil and bake an additional 10 minutes.

What I love about this dish is you don’t have to be exact in your measurements or ingredients. I have made it with mushrooms and without. I have used just tomato paste, water and spices, instead of the sauces. I have used instant mash potatoes and homemade. You can make it a couple days before you want to eat it and it stores well. It also makes great leftovers. I am a huge fan of leftovers.

Mashed Potatoes (VEGANIZED!)

So I’ll be real with you… I don’t measure anything when I make homemade mashed potatoes. But I will tell you what I use and how I do it.

4-5 potatoes, russets or large baking potatoes

2-3 garlic cloves (optional)

1 Tbl. dried Rosemary

Earth Balance Vegan Organic Buttery Spread

Organic Rice Milk

Garlic Powder

Sea Salt and Fresh Pepper

Nutritional Yeast (optional)

Wash potatoes and either peel or de-eye if needed. Cut potatoes into thirds to help cook faster. Fill pot so the water just covers top of potatoes. I have found putting in one tablespoon of dried rosemary and a couple of garlic cloves into the water tastes good, but that is optional. Bring water to a boil and then leave over medium heat until potatoes are fork tender. Drain water leaving potatoes in the pot.

Generously sprinkle garlic powder (NOT garlic salt) maybe about 2 tablespoons, sea salt or kosher salt and pepper. Then scoop 2-4 big spoonfuls of vegan buttery spread and top with some rice or soy milk. Then start mashing. I have also used my Kitchen Aide and whipped my potatoes. Either way works great. Then taste. I usually have to add a bit more garlic powder and salt. An excellent addition is to add Nutritional Yeast to give your potatoes a bit of a cheesy taste. Delicious!