Vegan Shepard’s Pie

Vegan Shepards Pie


4 medium red skin potatoes, rinsed chopped
2 Tbsp olive oil
1 medium onion, diced
1 Tbsp fresh garlic, minced (2-3 cloves)
8oz Meatless Crumbles
1 cup leftover red wine (or cooking wine)
2 cups frozen mixed vegetables
3 Tbsp margarine (or butter)
1/2 cup soy milk (or regular milk)
salt and pepper to taste


  1. Fill a large pot with water, add potatoes and bring to a boil. Cook 10-15 minutes or until potatoes are soft and mash-able. Meanwhile…
  2. Heat oil in cast iron skillet over medium heat.  Add onions and garlic and sauté 2 minutes or until onions start to get soft. Add in Meatless Crumbles and sauté 4-5 minute, browning the crumbles.
  3. Add wine to the skillet and let simmer until wine cooks down and the crumbles are juicy. Turn off heat and even out crumbles with spatula. Preheat oven to 350*F
  4. Put veggies in a small bowl and thaw in microwave for 1-2 minutes. Layer veggies on top of crumbles, even out with spatula.
  5. When potatoes are done, drain out water and add milk and margarine to pot. Mash all together, season with salt and pepper and stir well.
  6. Spread mashed potatoes over veggie layer. Bake for 15 minutes.  If desired, broil for a minute or two to make top slightly golden. Let cool slightly before serving.

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