Vegan Shepherd's Pie recipe

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Ingredients

olive oil cooking spray
1 (10 ounce) package sliced fresh mushrooms
1 yellow onion, chopped
2 (14 ounce) cans Italian-style diced tomatoes
1 (12 ounce) jar mushroom gravy, or to taste
1 (12 ounce) package frozen mixed vegetables
2 tablespoons vegan margarine (such as Earth Balance®)
1 ¾ cups water
¼ teaspoon garlic powder
½ cup rice milk
2 ¼ cups instant mashed potatoes (such as Betty Crocker® Potato Buds®)
1 tablespoon egg substitute

Nutrition Info

304.9 calories
carbohydrate: 51.1 g
cholesterol: : -
fat: 8.1 g
fiber: 7.9 g
protein: 10.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 714 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Heat a large skillet over medium-high heat, grease with olive oil spray. Add mushrooms and onion, saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.

  3. Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder, bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.

  4. Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.

  5. Bake in the preheated oven until top is golden brown, about 20 minutes.

Recipe Yield

1 8-inch pie

Recipe Note

Yummy vegan shepherd's pie, a Southern favorite!

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