Easy Vegan Shepherd's Pie

Name: Easy Vegan Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 6 medium potatoes, diced; 2 tablespoons soy nut butter; 1/2 cup soymilk; 12 ounces veggie crumbles; 10 ounces mushroom gravy; 15 ounces peas and carrots; 1 teaspoon garlic powder; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon cayenne

Submitted by Mrs.Muffins

"This is a "stick to your ribs" meal! Plus, it can be served as a meal all by itself!"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4-6

ingredients

6 medium potatoes, diced
2 tablespoons soy nut butter
¹⁄₂ cup soymilk
12 ounces veggie crumbles
10 ounces mushroom gravy
15 ounces peas and carrots
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₂ teaspoon cayenne

directions

Preheat oven to 350.
Boil potatoes for 20 minutes or until fork tender. Drain and mash with milk and butter.
In a bowl, mix crumbles, gravy, peas and carrots, and spices.
Pour into a 13 x 9 casserole. Top with potatoes, spreading them to the edges of the pan.
Bake 30-40 minutes or until potatoes are a light golden on top.
Enjoy!

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Tweaks

I used quorn for the protein. I also added mushrooms and sprinkled french fried onions on top. It was very yummy and was a proper "meat and potatoes" kind of meal though it wasn't.

Miracle Miriam