Vegan Skillet Shepherd's Pie
Vegan Skillet Shepherd's Pie! Have leftover mashed potatoes? Make this recipe! Stove-top stew of vegetables and mushrooms covered in mashed potatoes. A perfect vegetarian and gluten-free comfort dinner.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped (about 1 cup)
- 2 large garlic cloves, minced
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 16 ounces button or baby bella mushrooms, roughly chopped
- 1 tablespoon vegetarian worcestershire sauce, I love Annie's brand
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon flour, use gluten-free for gluten-free version
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 4 cups leftover mashed potatoes, using The Little Potato Company potatoes
Instructions
- Heat the oil over medium heat in a large skillet, preferably one with sides. Add the onion, garlic, carrots and celery and cook until soft, about 7-9 minutes, stirring often.
- Add in the mushrooms and cook another 10ish minutes until mushrooms are browned and reduced. Depending on how large your skillet is, it may take longer or shorter until mushrooms are well browned.
- Add in the worcestershire sauce, salt, thyme and paprika. Stir together, then add in the tomato paste and stir until dissolved.
- Sprinkle the flour on the vegetable mixture and stir until just combined. Add the in vegetable broth and cook for another few minutes until thickened. Stir in the frozen peas, then taste as needed for salt/pepper as needed.
- Cover with the leftover mashed potatoes (I like to warm them in the microwave with a splash or two of vegetable broth to make them easier to spread), then cover and cook until heated through.