Shepherd’s Pie (Plant Based) With A Vegan Gravy

Creating delicious plant based meals has always been a passion of mine. Ever since I decided to become a vegetarian back in 2005, I really had to get creative with my meals. While the first few years were tough, creating healthy and vegan meals finally became fun and exciting. 

This might be my favorite plant based creation. I will start by telling you about the gravy because it is truly the star of this meal in my opinion. 

For this plant based gravy, I used a mixture of cashews, vegetable broth, tomato paste and seasonings. I am always surprised by how versatile cashews are! The combination of these ingredients make the perfect plant based gravy. You won’t ever have to make another gravy again after this one!

I also added as many vegetables to this dish as I could (I also added spinach for some greens).  I love a shepherds pie because you can use leftover vegetables that you have around in the fridge or freezer. You can always use vegetables like bell peppers or celery too!

You are going to love this meal! 

Enjoy!

*see below

Filling Ingredients:
3 cloves garlic minced
1/2 cup onion diced
1 tbsp tomato paste
2 cups frozen corn
1 cup frozen peas
1 1/2 cup diced carrots
2 cups chopped spinach
1 cup vegetable broth
1/4 tsp of salt
1 tsp fresh or dried rosemary
1 tsp fresh or dried thyme

Mashed Potato Ingredients:
2 sweet medium potatoes mashed* and de-skinned
2 tbsp plant based milk (I used macadamia nut milk)
pinch of salt
1 tbsp avocado oil

Gravy Ingredients:
1 cup soaked and drained cashews*
1 cup vegetable broth
1 tsp fresh or dried rosemary
1 tsp fresh or dried thyme
pinch of salt (or salt to taste)
2 tbsp tomato paste

Directions: Preheat your oven to 375.  
Step 1: Make the filling
Heat up a pan over medium heat with oil. Then add garlic and onion and sauté for 5 minutes. Mix in the tomato paste and cook for another 3 minutes. Then add the vegetables and seasonings. Cook for about 10 minutes. Then add the broth and cook for another 10 minutes.

Step 2: Make the mashed potatoes
In a medium bowl, mix together all ingredients for mashed potatoes. Then set aside.

Step 3:  Begin assembling the pie 
Add the filling to your pie dish. Then begin layering the mashed sweet potato on top. Carefully smooth the mashed potatoes over the filling. Then place in the oven for about 45 min (you may also cover with aluminum foil to avoid splatter but it is not necessary).

Step 4: Make the gravy
Add all the gravy ingredients to a blender or food processor. Blend until smooth. Then transfer to a sauce pan and heat up over medium/low heat. Heat to your preferred temperature. You may add more broth for a thinner consistency.

Step 5:  Serve
Remove the pie from the oven then serve with warm gravy. Enjoy! 

*To make mashed potatoes, place 2 medium sweet potatoes in boiling water. Cook for about 40 minutes or until sweet potatoes are soft enough for a knife to go in and out smoothly.

*To soak cashews, boil enough water to cover 1 cup of cashews. Place your cashews in a glass jar, then pour boiling water over the cashews and let them sit for 15-20 minutes.

How to customize this recipe for dietary restrictions:

• Instead of corn use chopped cauliflower (grain free, keto, paleo, whole 30)

• Option to add meat or meatless option

Let me know your thoughts in the comments below!