The filling for this skillet pie is made with beefless ground and flavourful mushrooms that simmer in a rich tomato gravy for a vegan version of shepherd’s pie that is sure to please everyone at the table.

April 27, 2024

Plant-Based Shepherd's Skillet Pie

Name: Plant-Based Shepherd's Skillet Pie
Prep time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 1 can (398 mL) Hunt’s Heirloom® Crushed Tomatoes; 2 tbsp (30 mL) olive oil; 1 pkg (390 g) Gardein™ Beefless Ground; 1/2 lb (250 g) sliced mushrooms; 1 onion, diced; 1 stalk celery, diced; 1 large carrot, diced; 2 tbsp (30 mL) finely chopped fresh thyme; 2 tsp (10 mL) finely chopped fresh rosemary; 2 cloves garlic, minced; 1 tsp (5 mL) chili powder; 1/2 tsp (2 mL) each salt and pepper; 1/2 cup (125 mL) vegetable broth; 4 tsp (20 mL) tahini paste; 2 tbsp (30 mL) soy sauce; 2 tbsp (30 mL) Dijon mustard; 1 tsp (2 mL) brown sugar; 2 tbsp (30 mL) finely chopped fresh parsley; 1 1/2 lb (750 g) yellow-fleshed potatoes, peeled and chopped; 1/3 cup (75 mL) unsweetened almond milk; 2 tbsp (30 mL) olive oil; 1/2 tsp (2 mL) each salt and pepper

15

Prep Time Minutes
50
Total Time Minutes
22
Number of Ingredients
6
Servings

Ingredients

1 can (398 mL) Hunt’s Heirloom® Crushed Tomatoes
2 tbsp (30 mL) olive oil
1 pkg (390 g) Gardein™ Beefless Ground
1/2 lb (250 g) sliced mushrooms
1 onion, diced
1 stalk celery, diced
1 large carrot, diced
2 tbsp (30 mL) finely chopped fresh thyme
2 tsp (10 mL) finely chopped fresh rosemary
2 cloves garlic, minced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) vegetable broth
4 tsp (20 mL) tahini paste
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) Dijon mustard
1 tsp (2 mL) brown sugar
2 tbsp (30 mL) finely chopped fresh parsley
1 1/2 lb (750 g) yellow-fleshed potatoes, peeled and chopped
1/3 cup (75 mL) unsweetened almond milk
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) each salt and pepper

Directions

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Step one

Filling: Heat oil in ovenproof skillet set over medium-high heat. Cook Gardein™ Beefless Ground, mushrooms, onion, celery, carrot, thyme, rosemary, garlic, chili powder, salt and pepper for 5 to 8 minutes or until mixture begins to brown. Stir in broth and Hunt’s Heirloom® Crushed Tomatoes; bring to boil. Whisk in tahini paste until smooth. Stir in soy sauce, mustard and brown sugar.
Step two

Reduce heat to medium-low. Simmer for 15 to 20 minutes or until sauce thickens. Stir in parsley.
Step three

Topping: Meanwhile, preheat broiler to high. In saucepan of boiling salted water, cook potatoes and garlic for 12 to 15 minutes or until tender. Drain well and return to saucepan. Mash together potatoes, garlic, almond milk, olive oil, salt and pepper until light and fluffy.
Step four

Spoon mashed potatoes over filling; smooth top. Broil for 2 to 3 minutes or until top is golden brown and filling is bubbling.

Tips

- For a gluten-free pie, substitute wheat-free tamari sauce for soy sauce.
- Serve with a medley of peas, corn and carrots if desired.
- Sprinkle shredded vegan cheese over top of casserole before broiling if desired.