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.