Made with green peas, gravy, and corn, this vegan shepherd’s pie is a satisfying, comforting, and hearty main meal that’s great for vegetarian, vegan, and omnivore diets alike.
Experts believe that shepherd’s pie originated in northern England and Scotland in the late 1700s after potatoes were first introduced into the United Kingdom. The name wasn’t given its official name until 1870 and has been considered a staple in British food and around the world ever since. Shepherd’s pie is usually made with lamb or mutton and is referred to as “cottage pie” when it’s made with different meat, or in this case, a meat substitute. Before the introduction of shepherd’s pie as the comfort food we know it to be today, a similar pie was commonly made in Scotland, using a pastry crust in place of potatoes.
Boil or microwave the potatoes until soft. Drain and mash with the margarine and soy milk. Add a bit of salt and pepper, to taste.
Sauté the onion for a few minutes, until tender, in the vegetable oil.
In a large mixing bowl, combine the onions, beef substitute or rehydrated TVP, vegetarian gravy, peas, corn, garlic powder, and cayenne. Pour into a pie pan or baking dish.
Spread the mashed potatoes over the veggie mixture.
Bake for 30 to 40 minutes until heated through.
Textured vegetable protein is made from soybeans and can be used as a vegetarian meat substitute in any recipe that calls for turkey or ground beef.
To rehydrate TVP, combine the dry TVP with an equal measurement of boiling water and stir until reconstituted. The one to one method usually works well, but you may need to add more water as you go along.