Shepherd's pie has always been a family favorite. This pie is both savory and delicious. It's comfort food at its best! You are going to love it!
For the Potatoes
2 lbs Russet potatoes
1/4 cup non-dairy creamer
3 tablespoons non-dairy butter
1/2 teaspoon salt and freshly ground pepper
For the Filling
2 tablespoons olive oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
12 ounces of Beyond Beefy Crumbles (or other crumble of choice)
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup prepared Better Than Bouillon, No Beef Base
1 tablespoon of Vegan Worcestershire Sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn
1/2 cup fresh or frozen green peas
Peel the potatoes and cut them into 1/2-inch dice. Place the potatoes into a medium saucepan and cover with cold water. Set the pan over high heat, cover, and bring to a boil. Once boiling, uncover and decrease the heat to maintain a simmer. Cook until the potatoes are tender, approximately 8 to 10 minutes.
Place the non-dairy creamer and butter into a microwave-safe container and heat until warmed, about 30 seconds. Drain the potatoes in a colander, then return to the saucepan. Add the cream and butter mixture, salt, and pepper, and mix with an electric mixer until smooth.
Preheat the oven to 400° F.
To prepare the filling, heat a large skillet over medium-high heat. Add the olive oil. Next, add the onion and carrots and saute until they begin to take on color, approximately 4 to 5 minutes. Add the garlic and stir to combine. Add the crumbles and the pepper, and cook for 3 to 5 minutes until heated through.
Sprinkle the mixture with the flour, stir to combine, and cook for another minute. Finally, stir in the tomato paste, broth, Worcestershire, rosemary, and thyme. Bring the mixture to a boil, reduce the heat to low, cover, and simmer gently for 10 to 12 minutes or until the sauce thickens slightly.
Remove from the heat. Stir in the corn and peas.
Transfer the meat filling to an 8 x 10-inch baking dish. Next, spread the mashed potatoes evenly over the top.
Place the baking dish on a sheet pan covered with parchment paper and bake on the middle rack for 25 to 30 minutes or until the potatoes begin to brown.
Remove the baking dish to a cooling rack. Let the pie rest for 10 to 15 minutes before serving.
