Thanksgiving Shepherd's Pie

Vegan Thanksgiving Shepherd’s Pie

Made with Edward & Sons Organic Mashed Potatoes and Road's End Organics Savory Herb Gravy with Native Forest Coconut Milk by Eva of @thecuriouschickpea

This dish has all the flavors of Thanksgiving including gravy , mashed potatoes , cranberry, walnuts and vegan protein.

Running short on time? This dish comes together super easy and quick thanks to our instant gravy and mashed potatoes !

⁠⠀ Serves: 6⁠⠀ Prep Time: 10 minutes⁠⠀ Cook Time: 35 minutes⁠⠀ ⁠⠀ Ingredients:⁠⠀ 2 boxes Edward & Son’s Organic Mashed Potatoes⁠ 1 package Road’s End Organics Savory Herb Gravy⁠ 1 tsp oil⁠⠀ 1 cup diced yellow onion⁠⠀ 1 cup diced carrots⁠⠀ 1 cup diced celery⁠⠀ 2 cloves garlic, minced⁠⠀ 8-10oz vegan chicken-style seitan or vegan meat⁠⠀ 1/3 cup chopped walnuts⁠⠀ ¼ cup dried cranberries⁠⠀ ½ tsp dried thyme⁠⠀ ½ tsp dried sage⁠⠀ ½ tsp salt⁠⠀ ½ tsp black pepper⁠⠀ ½ cup green peas (frozen or fresh)⁠⠀ ½ cup Native Forest Organic Classic Coconut Milk⁠⠀ ⁠⠀ Directions:⁠⠀ Preheat the oven to 400 ºF and prepare the mashed potatoes and gravy according to package directions. Set aside and keep warm. Tip: use Native Forest coconut milk for the milk product when making the mashed potatoes.⁠⠀ Heat the teaspoon of oil in a large pan over medium heat and add the onion, carrot, celery, and a pinch of salt. Cook for 8-10 minutes, or until the carrots are tender.⁠⠀ Add the garlic and stir in, then add the vegan chicken (if using frozen, pre-cook), walnuts, cranberries, thyme, sage, salt, and pepper. Cook for 1 minute.⁠⠀ Pour in the prepared gravy and the coconut milk. Taste and adjust seasoning. Add the peas and transfer to a baking dish (or bake in pan if it’s oven-safe like a cast iron)⁠⠀ Top with the prepared mashed potatoes and use a fork to make grooves across the potatoes. Bake for 15-20 minutes or until the top is crispy and browned and the filling is bubbling and thickened at the edges. Optional: drizzle with a little olive oil before baking for extra browning.

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