The BEST Vegan Shepherds Pie with mushrooms and root vegetables- topped with truffled mashed potatoes. A delicious vegan main dish -perfect for the holidays! Updated 12/1/2018
- 2–3 T Olive oil
- 1 large onion, diced
- 2 Cups parsnips, peeled and diced
- 2 Cups carrots, peeled, diced
- 2 cups celery, chopped
- 1 pound sun chokes ( or sub 3 more cups – chopped carrots, celery and parsnips ) – scrubbed and diced
- 4–6 cloves garlic- rough chopped
- 1 1/2 lbs sliced Mushrooms ( cremini, button, shiitake, portobello, chanterelles or a mix)
- 1 tsp kosher salt
- 1/2 tsp cracked pepper
- 2 tablespoons fresh thyme leaves
- 1 cup red wine
- 2 tablespoons flour ( or use GF flour)
- 3 Cups rich veggie stock
- 1 Tablespoon miso paste ( optional) or sub 2 teaspoons soy sauce.
- 1 teaspoon balsamic vinegar
- 1 cup fresh Italian Parsley, chopped
Mashed Potato Topping:
- Start the mashed potatoes. Dice 4 lbs of yukon gold potatoes, into 1-2 inch pieces. Make sure the pieces are similar in size. Place in a large pot, cover with an inch of water with 2 tsp kosher salt and boil until very tender about 20 minutes. Once tender, turn heat off and cover.
- At the same time, make the stew: In a very large heavy bottom pot, heat oil on med heat. Saute onions, parsnips, carrots, celery, optional sun chokes and 1/2 tsp salt for about 15 mins, stirring occasionally until onions are golden and carrots are tender. Add mushrooms, garlic, herbs and 1 tsp salt and continue to sauté on medium heat, stirring frequently, until mushrooms begin to give off their liquid, about another 8 -10 mins. Add 1 cup red wine. Stir occasionally, and let wine reduce until its almost gone, about another 8 minutes.
- While wine is reducing, in a small separate pot, heat 3 Cups vegetable stock and add 1 T miso paste, stirring until its dissolved.
- When wine is mostly reduced, sprinkle the stew with 2 Tablespoons flour ( or use GF flour) and stir it for about 2 minutes letting the flour cook a bit.
- Add hot veggie broth mixture to the pot, stirring until the stew thickens, about 3 minutes. Add the vinegar. Taste for salt, and adjust, and add more cracked pepper if you like. Turn off heat, and cover. (At this point you could divide your stew mixture -if you want to add lamb of beef to part of it. For example, I like my shepherds pie, without meat. My husband likes his with meat, so I divide it, adding cooked lamb to his portion. When having guests over, you could do half and half if you like.)
- Drain the cooked potatoes ( saving the hot water), and put them back into the pot. Mash with potato masher and add 3 T olive oil and 1 T truffle oil . Add a little of the hot potato water to loosen them up to a creamy consistency. Whip them up with that masher! Season with salt and pepper. ( For the non vegan version, a big dollop of sour cream is delicious here).
- Stir the fresh parsley into the stew, and scoop it into a greased, large 9×13 inch baking dish, or a large oven proof cast iron skillet or dutch oven, or smaller individual-sized baking dishes, or ramekins. For a little extra luxury drizzle the top of the stew with a few drops of truffle oil.
- Spoon the creamy mashed potatoes over the stew, or use a piping bag and pipe out the potatoes over the stew. If potatoes seem too dry to pipe, whip in a little more hot potato water to them and they will loosen up nicely.
- Place baking dish or individual pies, on a sheet-pan to catch the drippings, in a preheated 375F oven and bake until bubbly and golden, about 20-30 minutes. Serve with a sprig of thyme and a good red wine.
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