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Fall-Favourite Meal with a Vegan Twist

    (NC) Sorry lentils, but sometimes you just want a vegan shepherd’s pie that tastes and feels like real beef. Enter this completely plant-based take on the classic comfort food, made with plant-based beefless ground for a decisively beefy texture and flavour.


    Vegan Shepherd’s Pie

    Prep time: 30 minutes

    Cook time: 1 hour, 15 minutes Serves: 8


    Mashed potato topping:
    • 2½ lb (1.13 kg) yellow-fleshed potatoes, peeled and quartered
    • ½ cup (125 mL) vegetable broth
    • 1/3 cup (83 mL) vegan buttery spread or margarine
    • ½ tsp (2 mL) each salt and black pepper

    • 3 tbsp (45 mL) olive oil, divided
    • 1 pkg (340 g) PC plant-based beefless ground
    • 1 onion, finely chopped
    • 1 pkg (340 g) crumbled cauliflower
    • 2 cloves garlic, minced
    • 2 tbsp (30 mL) all-purpose flour
    • 2 tbsp (30 mL) tomato paste
    • 2 tbsp (30 mL) sodium-reduced soy sauce
    • 1½ cups (375 mL) vegetable broth
    • 2 cups (500 mL) frozen mixed peas, carrots and/or corn
    • ½ tsp (2 mL) each salt, black pepper and dried thyme


    1. Preheat oven to 375ºF (190ºC). For the potato topping, place potatoes in large saucepan and add enough cold water to cover by 2 inches (5 centimetres). Bring to a boil; reduce heat to a gentle boil and cook until very tender, about 25 minutes. Drain and return to saucepan. Add broth, buttery spread, salt and pepper. Mash with potato masher until smooth. Cover and set aside.

    2. Meanwhile, heat 2 tbsp (30 mL) oil in large nonstick skillet over medium heat. Add beefless ground; using spatula, break into four pieces. Cook, turning once, until browned, 5 to 6 minutes. Continue to cook, breaking up into crumbles using spatula, until browned and cooked through, 9 to 10 minutes. Transfer to plate and set aside.

    3. Heat remaining oil in same skillet over medium-high heat. Add onion; cook, stirring occasionally, 2 minutes. Add cauliflower and garlic; cook, stirring often, until softened, about 5 minutes.

    4. Stir in flour, tomato paste, soy sauce, salt, pepper and thyme; cook, stirring constantly, 1 minute. Gradually stir in broth. Stir in frozen vegetables and beefless ground; bring to a simmer. Reduce heat to a gentle simmer; cook, stirring often, until sauce is thickened, about 10 minutes.

    5. Transfer to 8-inch (2 L) square glass baking dish, spreading evenly. Spoon mashed potato topping over filling, spreading to edges. Place on baking sheet. Bake until filling is bubbly, about 40 minutes. Let stand 10 minutes before serving.


    Try this: Make mash using sweet potatoes or use half yellow-fleshed potatoes and half sweet potatoes.

    Nutritional information per 1/8 of recipe: calories 360; fat 19 g; sodium 740 mg; carbohydrates 37 g; dietary fibre 6 g; sugars 5 g; protein 14 g.

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