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Vegan Shepherds Pie before and after
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5 from 3 votes

Vegan Shepherds Pie

A great vegan Shepherd's Pie from Martha's Table in Suttons Bay MI
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Shepherds Pie
Yield: 4 people
Calories: 459kcal

Equipment

  • Soup pot

Materials

  • 1 small onion chopped
  • 2 carrots chopped
  • 2 parsnips peeled & chopped
  • 2 celery stalks chopped
  • ½ lb mushrooms chopped
  • 3 garlic cloves chopped
  • Salt & Pepper to taste
  • 1 tbsp Italian seasonings
  • 2 cans cannellini beans rinsed
  • 2 cups white wine
  • 4 tbsp flour
  • 1 tbsp vegetable base
  • 4 cups water
  • 1 tbsp Dijon mustard
  • 2 tbsp miso
  • ½ bag frozen peas
  • Garlic Mashed potatoes

Instructions

  • Sauté onions, carrots, parsnips, celery, mushrooms, and garlic
    Aromatics into the pan
  • Salt & pepper to taste
  • Add Italian Spices (oregano, thyme, basil, rosemary)
  • Add 2 cans of rinsed cannellini beans
    Cannellini Beans added
  • Add 2 cups of white wine and reduce
  • Add 4 tbsp of flour
  • Add 1 tbsp vegetable base (or hearty veggie stock)
    Vegetable Base Better than Bouillon
  • Add 4 cups of water
  • 1 tbsp Dijon mustard
  • 2 tbsp miso
  • Cook for 5 minutes on high
  • Add ½ bag frozen peas
    Frozen peas added
  • Add Shepard’s Pie to Broiler safe soup crock
    Ready for the mashed potatoes
  • top with mashed potatoes
    Top with Mashed Potatoes
  • Broil until potatoes are crispy on top
  • Serve piping hot
    Vegan Shepherds Pie before and after

Video

Nutrition

Serving: 500G | Calories: 459kcal | Carbohydrates: 84.7g | Protein: 19.4g | Fat: 5.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.7g | Trans Fat: 0.1g | Sodium: 200.7mg | Potassium: 1583.5mg | Fiber: 13.6g | Sugar: 3.7g | Vitamin A: 222.1IU | Vitamin C: 58.7mg | Calcium: 84.1mg | Iron: 6.2mg