Vegan Shepherd Pie

When I first started to cook vegan, I struggled with missing certain dishes that were comfort food for me, especially shepherds pie. I always enjoyed the flavours and loved making it on a cooler day, for dinner.

I normally make my own homemade ground round and I do use it in my shepherd pie, however this is the fastest way I have put together a vegan version of my shepherd's pie and it something that anyone can do as well, with little time or effort!!

So first things first the potatoes 🥔 get them peeled, chopped and boiled!! I used about 8-10 medium sized potatoes. Once potatoes are cooked, strain them and mash them (nothing added).

While the potatoes are cooking get an oven safe pan and add two packages of Yves ground round to the bottom of the pan (this will be your hamburger). I add a generous amount of either sriracha sauce or a bbq sauce to cover the ground round so it doesn't dry out while baking (about a 1/4 cup but enough to cover the "meat").

Top with either canned corn or frozen corn 🌽

I used frozen in mine.

Top with mashed potatoes (plain) then add vegan butter and season with salt and pepper.

Set oven to 400 degrees, cover pan with aluminum foil and bake for 30 minutes, then remove the foil and continue to bake for about another 30 minutes or until the potatoes have browned and crispy.

Allow dish to rest for a few minutes before serving.

This is 1/4 piece dished out from the recipe. You can add a salad as a side dish and easily feed 4 people with this recipe.

Darn Good Stuff!!