Gluten-Free, Vegan Shepherd’s Pie

Spring is definitely on its way here in the DMV. The past 3 days have been in the high-60s to mid-70s. Simply GLORIOUS! People (and puppies) are playing in the park, short sleeve shirts are being pulled from storage, and we’ve been working from our front porch daily.

Ooo and Daffodils are starting to bloom around the neighborhood. I personally think they are the happiest flower, not just because they remind me of little teacups and saucers. :)

Yup, Spring is definitely giving us a little taste. Knowing the are though we’ll probably dip back down before we’re actually in the Spring weather clear, but we’re grateful for the sampling of what’s to come.

March is one of my favorite months. We still get to enjoy comfy sweats and warming soups in the evenings, but are able to enjoy walking outside (without 100 layers) and the awakening of life that’s been waiting for warmer days. It’s also LeBraun’s birthday month, our dating anniversary month, and St. Pat’s Day!!!

St. Patrick’s Day has always been a favorite of mine. I’m not at all Irish, but on March 17th everyone is! I’ve always loved Irish music (an Irish rock station is my top-played station on Pandora), spirited celebrations, and of course the comforting food!

For someone who’s obsessed with everything potatoes, Irish cooking is where it’s at—Potato and spring onion soup, potato bread, cheddar mash, boxty, potato casserole, corned beef hash, fried potatoes…and that’s just scratching the surface.

One of our go-to Irish-inspired favorites is Shepherd’s Pie, or Shepherdess Pie which is technically a version made without meat. Although since the original naming is more common we’re rolling with it. Traditionally Shepherd’s Pie is made with lamb and Cottage Pie is made with beef.

However you decide to make this “potato-topped meat/“meat” pie” will make a hearty, filling and comforting meal!

It’s also a great way to repurpose extra mashed potatoes after the holidays.

For our meat-alternative Shepherdess Pie we used Beyond Meat Crumbles. We’ve been obsessed with the Beyond Meat brand since we tried their A&W burger in summer 2018. Our fridge and freezer are now always stocked with their products. Honestly they are amazing! Meat-lovers are even obsessed, just check Instagram.

Anyway an early Happy St. Pat’s Day to all of you. Grab your friends, toast to happiness with a pint, share some laughs, enjoy being and/or pretend to be Irish for a day, and top it off with a comforting classic.

I’d love to see the Irish countryside and walk it’s storied city streets one day, but until then I’ll be listening to The Irish Rovers, dressing in Kelly Green, sipping some Irish whiskey and enjoying some Gluten-Free, Vegan Shepherd’s Pie!

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GLUTEN-FREE, VEGAN SHEPHERD'S PIE

Ingredients

For Cauliflower Mashed Potato Topping:

• 1 large russet potato, pealed and diced
• 1/2 medium head cauliflower, washed, leaves and stem removed, diced into florets
• 1 tbsp + 3 tbsp vegan butter substitute, additional to preference
• 1/3 onion, chopped
• 1 garlic clove
• Salt and pepper to taste
• 2 tbsp Tofutti sour cream, additional to preference
• 2 tbsp alternative milk of choice (I used soy), additional to preference

For Heavy Cream Alternative:

• 1 (13.5 oz) can full-fat coconut milk

For Filling:

• 2 (11 oz) bags Beyond Meat Beyond Beef Crumbles
• Salt and pepper
• 1 1/2 onions, chopped
• 2 carrots, chopped
• 2 1/2 tbsp The Wizard’s GF/Vegan Worcestershire Sauce
• 1/3 cup coconut heavy cream
• 2 tbsp chives, chopped
• 1/2 (15 oz) can peas, washed and drained
• 1 tsp paprika

Directions

For Heavy Cream Alternative:

1. Chill a can of full-fat coconut milk in the fridge, pour the liquid coconut water into a small bowl before scooping out the remaining thickened, opaque coconut cream. Cover and store remainder in fridge. Use as a 1:1 substitute.

For Cauliflower Mashed Potato Topping:

1. Add potatoes to large pot and cover with water. Bring to boil, reduce heat, and simmer for 8-12 minutes or until potatoes are tender (but not falling apart) when pierced with a fork.
2. In the meantime bring a second pot of water to boil. Add cauliflower florets, cover and reduce to medium heat. Cook 8-12 minutes or until tender, but not mushy.
3. When roughly 5 minutes remaining on potato and cauliflower cook times, melt vegan butter substitute to small skillet over medium-high heat.
4. Add onions and garlic. Sauté roughly 3-5 minutes or until onions are translucent.
5. Drain the potatoes and cauliflower. Return the potatoes to their pot and add the cooked cauliflower.
6. Over low heat add butter and sour cream to the pot then begin mashing.
7. Add in the onions and season with salt and pepper to taste.
8. When smoother, add the milk stirring in until the desired consistency is reached.
9. Adjust seasonings, sour cream and milk to preference. Remove from heat and set aside.

For Filling:

1. On medium heat, add 1 tsp oil to a nonstick pan. Add frozen crumbles and heat while stirring for 3 minutes or warmed through.
2. Push meatless crumbles to one side of the pan.
3. Add onions and carrots to the pan, seasoning with salt and pepper to taste. Stir often until softened, roughly 5 minutes.
4. Mix meatless crumbles and cooked veggies together. Add Worcestershire and additional seasoning to preference. Lower to medium heat.
5. Preheat broiler to high.
6. Stir in chives, peas and cream until well combined. Remove from heat.
7. Transfer mixture to 9x13-inch casserole dish.
8. Gently layer the potatoes atop the meatless filling layer.
9. Sprinkle with paprika and broil until golden brown.
10. Allow to rest 6-8 minutes before serving.

NOTE:
I halved this recipe for the photos and used a small casserole dish.

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And what's a party without dessert?