Ingredients
Mashed Potato and Parsnip Mix
- 2.5 lbs potatoes, peeled and boiled until fork tender
- 2 parsnips, peeled and boiled until fork tender
- 1/2 cup vegan heavy cream or plant milk
- 1 tbsp vegan butter (for mash)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Filling
- 3 tbsp vegan butter, divided (2 tbsp for filling and baking, 1 tbsp for mash)
- 1 tbsp garlic, minced
- 1 cup onion, diced
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 13.7 oz Gardein Ultimate Beefless Ground (meatless crumbles)
- 2 tbsp vegan Worcestershire sauce
- 8 oz mushrooms, sliced
- 2 tbsp heaping tomato paste
- 13 oz mixed frozen vegetables (e.g., Bird’s Eye Steamfresh Mixed Vegetables)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 350°F (177°C). Peel and halve potatoes and parsnips. Place them in a large stockpot, cover with water, and boil on high heat until fork-tender. Drain and return to pot.
- Make Mashed Potato and Parsnip Mixture: Add the plant milk, 1 tablespoon of vegan butter, sea salt, and black pepper to the drained potatoes and parsnips. Whip with a hand mixer or use a fork until the mixture is light and fluffy. Set aside.
- Sauté Aromatics: In a large skillet over low heat, melt 1 tablespoon of vegan butter. Add minced garlic, diced onions, ground cumin, sea salt, and black pepper. Stir well, then increase the heat to medium and sauté until the onions become translucent.
- Add Meatless Crumbles and Seasoning: Stir in the Gardein meatless crumbles and vegan Worcestershire sauce. Mix thoroughly to combine all ingredients evenly.
- Add Mushrooms and Tomato Paste: Add the sliced mushrooms, stirring and sautéing until they begin to sweat. Then, add the tomato paste and stir until everything is evenly coated.
- Incorporate Mixed Vegetables: Add the frozen mixed vegetables to the skillet. Stir well to combine.
- Assemble the Shepherd’s Pie: Spray a casserole dish with a thin layer of cooking spray. Spread the beefless ground and vegetable mixture evenly on the bottom. Top with an even layer of mashed potatoes and parsnips, smoothing the surface. Create a decorative pattern with a fork or spoon, then dot the top with slices of the remaining vegan butter.
- Bake: Place the dish on the middle rack of the oven and bake at 350°F (177°C) for 25 minutes.
- Broil for Browning: During the last 5 minutes, switch the oven to broil and move the casserole to the top rack. Keep a close eye, rotating the dish every 2 minutes to brown the top evenly without burning.
- Rest and Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh thyme and rosemary before serving immediately with your preferred sides.
Notes
- Use parsnips along with potatoes for extra flavor and nutrition in the mash.
- Adjust seasoning to taste; the Worcestershire sauce adds depth, but check for preferred salt levels.
- Keep a close watch during broiling to avoid burning the top layer.
- The mashed topping can be prepared ahead and refrigerated before baking.
- For a thicker filling, drain excess liquid from vegetables before assembling.
- For a gluten-free Worcestershire sauce, check the label or substitute with tamari and vinegar mix.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Irish
- Diet: Gluten Free
