Be it Thanksgiving leftovers or creating a holiday dish that is compact but packs a tasty punch, my vegan Holiday Shepherd’s Pie recipe is sure to please whether you’re hosting a gathering or bringing a dish for a festive potluck!
Layer 1: Stuffing – Click here for my Sage Cornbread Stuffing recipe
Layer 2: Filling
- 4 large Carrots – peeled and finely diced
- 4 celery stalks, washed and finely diced
- 1 yellow onion, finely diced
- 2-4 medium sized sweet potatoes, peeled and finely diced
- Vegan Turkey of choice – I use Quorn Vegan Turkey Roll, defrosted and chopped into bite sized cubes
- Fresh sage, rosemary and thyme, washed, dried and finely minced
- Salt and pepper, to taste
- 1/2 cup Gravy of choice
- Tablespoon of cornstarch or all purpose flour
Layer 3: Mashed Potatoes – Click here for my Garlic Rosemary Mashed Potatoes recipe
To make the Filling:
In a medium pot, boil the sweet potatoes until slightly crunchier than fork tender. remove from heat, drain and set aside.
In a large saute pan, over medium heat, add a tablespoon of avocado oil and heat. Add in the onion, carrots and celery and saute until onions and celery are soft and fragrant.
Add in sweet potatoes and turkey and saute until well incorporated. Add in fresh herbs and mix well.
Add in gravy and mix well. Toss in about 1/2 tablespoon of flour to thicken the sauce. If you want a wetter filling, add in more gravy. Add in more flour for thicker sauce.
Make sure everything is well incorporated and remove from heat, set aside.
To make the Shepherd’s Pie:
Preheat oven to 400 degrees
Grease a deep lasagna or casserole pan.
Add in the stuffing as the first layer, about an inch and a half high. Press so it is even in the pan.
Next, add the filling on top, making sure it’s all even.
Finally, add the mashed potato layer on top, spreading evenly about and inch or 2 thick and fully sealing all of the edges of the pan.
Wrap the top with aluminum but tent it so they is circulation above the potatoes.
Place in the oven for 30 minutes.
Remove the aluminum foil and bake for an additional 30 minutes.
Allow to cool for 15-20 minutes before cutting into squares and serving.
