Vegan Shepherd’s Pie

Ingredients

• 5 russet potatoes, peeled and cut into 1-inch cubes
• 0.5 cup vegan mayonnaise
• 0.5 cup soy milk
• 0.25 cup olive oil
• 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 0.5 cup frozen peas
• 1 tomato, chopped
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 1 (14 ounce) package vegetarian ground beef substitute
• 0.5 cup shredded Cheddar-style soy cheese

Steps

1. Have every ingredient ready.
2. Cover the potatoes with cold water in a pot and bring them to a boil over medium-high heat. Lower the heat to medium-low and continue boiling for about 25 minutes, until tender, then drain.
3. Mix the vegan mayonnaise, soy milk, olive oil, vegan cream cheese and salt into the drained potatoes. Mash them with a potato masher until smooth and fluffy, then put the mashed potatoes aside.
4. Heat the oven to 400 degrees F (200 degrees C) and coat a 2-quart baking dish with cooking spray.
5. Set a large skillet over medium heat and heat the vegetable oil. Cook the onion, carrots, celery, frozen peas and tomato in it for about 10 minutes, stirring until softened. Mix in the Italian seasoning, garlic and pepper.
6. Turn the heat down to medium-low and crumble the plant-based ground beef into the vegetables. Cook and stir for about 5 minutes, breaking up the meat substitute as you go, until the mixture is hot.
7. Distribute the vegetarian meat substitute mixture across the bottom of the baking dish.
8. Cover the filling with the prepared mashed potatoes and smooth the potatoes into an even layer. Scatter the shredded soy cheese on top.
9. Bake in the preheated oven for about 20 minutes, until the cheese has melted and browned slightly and the casserole is hot.
10. Enjoy the finished pie.