This Shepherd’s pie recipe is loaded with sauteed crimini mushrooms, chickpeas, mixed veggies and topped with creamy purple mashed potatoes. This is our favorite fall casserole! Vegan, gluten-free.
Can you believe today is the first day of July?!
The year is just flying by. The other day, I was thinking about how much I miss fall and the holidays! I don’t do the whole “Christmas in July” thing but I’m so ready for it to be October already. Bring on the cooler weather, pumpkin flavored treats and the seasonal comfort food that comes with it. Which brings me to my tasty little casserole aka vegetable shepherd’s pie that I’m going to share with you today!
I know, it’s too hot to turn on the oven.
You’re right, but this easy shepherd’s pie is totally worth it.
I can only eat so many salads! I needed something with substance! These creamy purple mashed potatoes definitely did the trick. My fiance, Travis, is the mashed potato king. It’s one of his favorite side dishes. So, I was a little worried about getting him to eat these purple potatoes instead of white, especially because he doesn’t even like sweet potatoes! Who doesn’t like sweet potatoes? He sure is a strange little bugger.
Long story short, he loved them! He said if he closed his eyes, he wouldn’t even be able to tell he was eating purple rather than white potatoes.
Are Purple Potatoes Better Than White Potatoes?
Why should you use purple instead of white potatoes? I’m SO glad you asked!
Purple potatoes have the same flavor and texture as white potatoes except they have 4x more antioxidants than white potatoes do. Antioxidants are so good for your body, they lower blood pressure, strengthen your immune system, and help to prevent heart disease. Anything that is naturally purple is really healthy for you!
Basically, this means purple potatoes are health food!
Just kidding. I guess they’re not exactly health food but they’re delicious and are better for you than white potatoes
How to Make Shepherd’s Pie
We both loved the medley of flavorful vegetables in the filling. It reminded me of an upgraded shepherd’s pie that you might order in a fancy restaurant!
Shepherd’s pie is so easy to make! Start by sauteeing the vegetables, add the chickpeas, put the filling into a baking dish, top with mashed potatoes, and bake! That’s it!
Sprinkle parsley or green onions over the top and get ready to dig in. It’s ah-may-zing! Super flavorful, packed full of veggies, and it will definitely fill you up. The chickpeas replace the meat but you still get that “meat texture” because they’re so dense and chunky like ground beef would be. Veggie shepherd’s pie is the perfect vegan meal that tastes like traditional classic comfort food that we all know and love!
If you’ve tried this quinoa spinach salad or any other recipe on the blog, please remember to rate the recipe and let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegan recipes + our monthly trips to Disney World!
Shepherd's Pie Recipe
- 1 Tbsp olive oil
- 1 medium onion, diced
- 1/2 lb mushrooms, sliced
- 3 garlic cloves
- 4 Tbsp tomato paste
- 1 tsp vegan Worcestershire
- 2 tsp Italian seasonings
- 1/2 cup red wine
- 4 cups mixed veggies (frozen or fresh)
- (2) 14 oz cans chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 Tbsp arrowroot powder
- 1 bay leaf
- Sea salt and pepper to taste
- 3 lbs Purple potatoes, peeled
- 1 1/4 cup soy milk
- 3 Tbsp vegan greek yogurt (I use Kite Hill Unsweetened Plain Greek Yogurt)
- 1 Tsp garlic powder
- Sea salt & pepper and pepper to taste
- 1 cup vegan cheddar cheese (I use Violife cheddar)
- 2 Tbsp parsley or green onions for garnish
- Preheat the oven to 400 degrees.
- In a large saute pan, cook the onions, mushrooms, and garlic in olive oil until they're soft. Add tomato paste, Italian seasonings, and Worcestershire, cook until fragrant. Add the red wine and let it cook until the wine reduces.
- Add in the frozen veggies, chickpeas, bay leaf, and vegetable broth. Bring it to a boil and then reduce it to a low simmer and cover it. Let it cook for 5 minutes. Put a little bit of the hot broth into a small cup and add the arrowroot powder, mix it well. Pour the thickener into the pan with all the vegetables and stir to combine.
- (While the vegetables are cooking) Put the potatoes into a pot with water and salt. Bring it to a boil for 20 minutes or until the potatoes are fork tender.
- Drain potatoes, add soy milk, vegan greek yogurt, garlic powder, salt, and pepper. Mash until creamy.
- Pour the vegetable mixture into a large casserole dish and spread them out evenly. Spread the mashed potatoes over the vegetable filling.
- Add vegan shredded cheese, cover with parchment and bake 30 minutes or until the cheese is bubbly. Remove the parchment and let it cook for 10 additional minutes so the top will brown.
- Let the casserole sit for 5 minutes to set up before serving. Garnish with parsley or green onions.
What’s your favorite fall treat or meal? Let me know in the comments!