Vegan shepherd's pie recipe
When I was a child, I loved shepherd's pie! Coming from a French family, it was a dish I knew well. In Quebec, we're more familiar with shepherd's pie, which is very similar to shepherd's pie, but with the addition of corn. As I'm not a big corn fan, you can guess which of the two recipes I prefer...
I'm delighted to be able to offer you a vegan, and equally delicious, recipe for this dish. Its simplicity is much appreciated, and I think it's a winning recipe for weekday meal preparation!
Makes 6 to 8 servings | Preparation time: 20 minutes | Cooking time: 30 minutes
Ingredients for the vegan Shepherd's Pie recipe
- 7 yellow potatoes, peeled and cubed
- 250 ml (1 cup) soy cream
- 1 tsp. garlic powder
- salt and pepper
- 2 blocks (454 g) firm tofu, rinsed and drained
- 2 tbsp. canola oil
- 1 onion, chopped
- 2 stalks celery, thinly sliced
- 2 carrots, diced
- 4 garlic cloves, chopped
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) vegetable stock
- 250 ml (1 cup) tomato sauce
- 1 tbsp. tapioca starch or flour
- 2 tbsp. tomato paste
- 1 tbsp. cane sugar
- 1 tsp herbes de Provence
- 1/2 cup grated plant-based cheese
Preparation for the vegan Shepherd's Pie recipe
In a large pot of boiling water, cook potatoes until tender. Drain and return to the pot. Add cream, garlic powder, salt and pepper. Purée with a potato masher.
Preheat oven to 190°C (375°F).
In a food processor, crumble the tofu. Set aside with remaining vegetables.
Heat oil in a large skillet over medium-high heat and sauté onion, celery, carrots and crumbled tofu for 5 minutes. Add garlic and cook for a further 5 minutes. Add the remaining ingredients (except the fauxmage) and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
Pour the tofu mixture into an ovenproof dish. Gently spread the purée over the mixture and top with the fauxmage. Bake for 30 minutes, finishing under the broiler.
A recipe from La Recette Parfaite
