Seeking the ultimate vegan comfort food? This Shepherd’s Pie features a rich, savory “meaty” filling packed with vegetables, generously topped with smooth, creamy mashed potatoes. It’s a complete meal that satisfies every craving and is sure to be a hit with everyone, regardless of dietary preferences!

• 1 package Morningstar Farms® Grillers Crumbles
• 1 tablespoon vegan butter
• 1 large onion, chopped fine
• 1/2 cup shredded carrots (about 2 carrots)
• 1/2 cup chopped celery (about 2 stalks)
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups low sodium vegetable broth
• 1 tablespoon soy sauce
• 1 cup frozen peas

• 2 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
• 2 tablespoons vegan butter, melted
• ⅓ cup almond milk or milk of choice
• Salt to taste

Instructions

For the filling:

• Adjust oven rack to upper-middle position and preheat oven to 375 degrees F (190 degrees C).
• Heat the vegan butter in a large skillet over medium-high heat for about 30 seconds until fully melted.
• Add the finely chopped onion, shredded carrots, and chopped celery to the skillet. Cook, stirring occasionally, until the vegetables are softened and translucent, which should take approximately 6 minutes.
• Stir in the minced garlic and continue cooking for another 2 minutes until fragrant. Then, add the MorningStar Farms® Grillers Crumbles to the skillet and cook for 4-5 minutes, ensuring they are thoroughly heated through and lightly browned.
• Sprinkle the all-purpose flour over the vegetable and crumble mixture, then add the tomato paste. Cook, stirring continuously, for about 1 minute, until the paste begins to darken slightly and the flour is fully incorporated.
• Pour in the vegetable broth and bring the mixture to a simmer over medium heat. Stir frequently to prevent sticking, and allow it to cook for 7 to 10 minutes, or until the sauce thickens to a rich, gravy-like consistency while remaining saucy.
• Stir in the frozen peas and soy sauce, ensuring they are evenly distributed. Remove the skillet from the heat and transfer the flavorful filling into a 2-quart casserole dish, spreading it evenly across the bottom.

For the topping:

• Place the peeled and 2-inch cut russet potatoes in a large saucepan. Add 1/2 teaspoon of salt and enough water to completely cover the potatoes. Bring the water to a rolling boil over high heat.
• Once boiling, reduce the heat to medium-low and let the potatoes simmer gently until they are fork-tender, typically taking 15 to 20 minutes.
• Carefully drain the cooked potatoes and return them to the saucepan. Add the melted vegan butter and almond milk. Mash the potatoes using a potato masher for a chunkier texture, or for incredibly smooth potatoes, use a hand mixer or stand mixer until light and fluffy.
• Season the mashed potatoes with additional salt and pepper to taste, adjusting until perfectly seasoned. Evenly spread the mashed potato topping over the hot filling in the casserole dish, creating a smooth or artfully textured layer.
• Bake the Shepherd’s Pie in the preheated oven for approximately 15 minutes, or until the filling is visibly bubbling around the edges.
• For a golden-brown, inviting crust, carefully turn on the oven broiler. Broil the pie for 3 to 5 minutes, keeping a close watch to prevent burning, until the potato topping achieves a beautiful golden hue.
• Remove the Shepherd’s Pie from the oven and let it cool for about 10 minutes before serving. This resting period allows the filling to set and prevents the topping from sliding when cut.