Mini Shepherd’s Pie (Vegan)

The holiday’s are over, for now. Which means? Time to get a lil healthier in the kitchen. I found this recipe on Abby’s Kitchen and I fell in love with the concept of a mini shepherd’s pie. Since I’ve gotten those new medium sized pink ramekins from Homesense I’m constantly trying to find and create recipes that will fit in my perfect little bowls. With a few alterations and some BBK flair, I created an adaptation from Abby’s Low Carb Keto recipe, leaving you with some mashed potatoes instead of a cauliflower mixture as a topping. If you are looking for a lower carb option, check out the link and follow her topping instructions. But if you’re like me and shepherd’s pie is nothing without the comfort of at least a bit of potatoes, give the recipe below a try. You won’t regret it!

Ingredients

Filling

• 1 tbsp avocado oil
• 1 lb soy meat crumbles (I used St. Ives Veggie Ground – Italian flavour)
• 1/2 small onion finely diced
• 1 celery stalk finely diced
• 1 cup mushrooms finely diced
• 2 cloves garlic minced
• 3 tbsp buckwheat flour (can sub for all purpose flour)
• 1 1/2 cups mushroom broth
• 1 tbsp. tomato paste
• 2 tsp. low sodium soy sauce
• Salt and ground pepper to taste

Topping

• 4 small potatoes (peeled and cubed)
• 1/2 cup cashew milk (can sub for another nut milk or regular milk)
• 2 tbsp Earth Balance dairy free butter
• Salt and pepper to taste

Garnish

• Smoked Paprika (sweet)
• Minced parsley

Instructions

1. Preheat oven to 400 F and prepare a baking sheet with 4 ramekins (or 2 medium sized as seen in photos).
2. Get your potatoes ready by boiling them while you prepare your “meat” mix.
3. Add the oil to a large skillet over medium high heat, and add in your soy crumbles, onion, celery and mushrooms. Saute until the meat in broken up and the onion and celery have softened. Add in the garlic and stir for another 30 seconds.
4. Mix together the flour and broth on the side in a small measuring cup and add to the pan along with the tomato paste and soy sauce. Stir until your mixture is thickened over medium high heat. Season with some salt and pepper and set aside. 
5. Once your potatoes are boiled, drain them, mash them and mix in the cashew milk slowly and add your earth balance butter alternative. Stir in some salt and pepper to taste. 
6. Divide the meat mixture between four ramekins (or two medium ones, as seen in photo), and top with the mash potato puree. Sprinkle with your smoked paprika and bake for 5 to 10 minutes, or until warmed through. If you’re looking for that golden top, place it on a light broil for approximately 5 minutes. Garnish with parsley, and a lil sprinkle of that smoked paprika if desired.