Shepherd's Pie with Vegan Gravy (Vegan)

Vegan Shepherd's Pie
with Vegan Gravy


4 lbs potatoes, peeled and cubed and boiled until tender
1/2 cup unsweetened non-dairy milk - such as soy, rice, almond, oat, hemp, etc.
2 or 3 tbsps of vegan butter
3 or 4 bulgur burgers, crumbled into large crumbles
1 bag frozen corn, thawed
salt and pepper to taste

preparation steps:

1. mash potatoes with non-dairy milk, butter and a little salt and pepper

2. preheat oven to 375 degrees

3. add crumbled bulgur burger to  a hot skillet with a little olive oil until well  brown - try not to break them up too small

4. remove bulgur burger crumbles from heat and place in an oven proof casserole dish - set skillet aside to make gravy in

5. layer thawed corn on top of bulgur burger crumbles in casserole dish

6. layer mashed potatoes on top of corn and place in 375 degree oven until golden on top and heated through

7. prepare vegan gravy while casserole is in oven

Vegan Gravy

ingredients for gravy:

  • 4 cups no-chicken broth
  • 2 or 3 tbsps tamari
  • 1 tbsp vegan butter
  • 1 tsp dried thyme 
  • 2 tbsp flour, mixed well into 1/3 cup water   

preparation steps for gravy:

1. in skillet used to brown bulgar burgers, add no-chicken stock and bring to boil

2. lower heat to simmer and add tamari(add more or less tamari to get desired color) and butter, and thyme , whisking often

4. when butter melts add flour/water mixture slowly, whisking constantly, until flour mixture is incorporated and gravy begins to thicken to desired consistency

5. adjust seasoning to taste

4. strain through a wire strainer for smoother gravy 





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