Vegan Shepherd’s Pie

Ingredients

For the filling:

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 250 g button mushrooms, coarsely chopped
• 200 g Smoked Seitan, chopped
• 200 g carrots, coarsely chopped
• 200 g green peas
• 80 g tomato paste
• 2 tsp smoked paprika
• 1 tsp dried rosemary
• 1 tsp thyme
• 1 tsp marjoram
• 1 tsp ground cumin
• 1 tsp nutmeg
• 2–3 bay leaves
• salt, freshly ground black pepper
• water (enough to cover)

For the topping:

• 1 kg potatoes
• 4–5 tbsp vegan margarine
• 4 tbsp brewer’s yeast flakes
• 2 tbsp coconut yogurt
• salt, freshly ground black pepper

Preparation:

1. Peel and dice the potatoes, then boil them in salted water until tender.
2. Meanwhile, heat the olive oil in a large skillet and sauté the finely chopped onion until translucent. Add the garlic and sauté briefly.
3. Add the chopped mushrooms and sauté until all the moisture has evaporated.
4. Add the Smoked Seitan, sauté together for a few minutes, then sprinkle with the spices.
5. Stir in the tomato paste, then the chopped carrots and green peas.
6. Add just enough water to cover the mixture, season with salt and pepper, add the bay leaves, then cover and simmer for about 30 minutes. If the ragout is too soupy, cook uncovered for a few more minutes, but don’t let it dry out completely.
7. Drain the cooked potatoes, then mash them with the vegan margarine, coconut yogurt, brewer’s yeast flakes, salt, and pepper.

8. Grease a large baking dish, spoon the ragout into it, then spread the mashed potatoes evenly on top.
9. Bake in a preheated oven at 180 °C for 30–40 minutes, until the top is lightly browned.
10. Let it rest for 10–15 minutes before slicing so it holds together nicely.

Tip:

You can add a splash of dry red wine to the ragout to give it a richer flavor.
If you want a deeper umami flavor, a little soy sauce works well too.