Vegan Shepherd's Pie

Recipe View 0 mins Gather all ingredients.

Recipe View 5 mins Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. (5 minutes)

Recipe View 25 mins Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.

Recipe View 5 mins Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside. (5 minutes)

Recipe View 2 mins Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. (2 minutes)

Recipe View 10 mins Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.

Recipe View 5 mins Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Recipe View 1 mins Spread vegetarian meat substitute mixture into the bottom of the baking dish.

Recipe View 1 mins Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.

Recipe View 20 mins Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Recipe View 0 mins Enjoy!