Potato Topping:
Ingredients:

  • 3 pounds of russet potatoes
  • 4 tablespoons of vegan butter
  • 3/4 cup of unsweetened plant milk
  • 3/4 teaspoon of salt, adjust to taste
  • A pinch of black pepper

Meaty Filling:
Ingredients:

  • 2 tablespoons of olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves of garlic, minced
  • 12 ounces of your preferred vegan meat alternative (Impossible or similar)
  • 2 teaspoons of dried rosemary
  • 2 teaspoons of dried thyme
  • 3/4 teaspoon of salt
  • A pinch of black pepper
  • 2 tablespoons of vegan Worcestershire sauce
  • 2 tablespoons of tomato paste
  • 3 tablespoons of all-purpose flour
  • 1 1/2 cups of vegetable broth
  • 1 1/2 cups of frozen peas and carrots mix
  • 1/2 cup of frozen corn

Optional Topping:

  • 2 tablespoons of melted vegan butter
  • Vegan parmesan cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the potatoes:
    • Peel and chop the potatoes into chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook uncovered for about 15 minutes or until tender.
    • Drain the potatoes and return them to the pot. Add vegan butter, plant milk, salt, and pepper. Mash until smooth and creamy. Set aside.
  2. Make the filling:
    • Preheat the oven to 400°F (200°C).
    • Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
    • Add the vegan meat, breaking it into small chunks with a wooden spoon. Stir in rosemary, thyme, salt, and pepper. Cook until browned.
    • Stir in Worcestershire sauce, tomato paste, and flour. Then add vegetable broth, peas, carrots, and corn. Bring to a boil, then simmer for about 5 minutes, stirring occasionally.
  3. Assemble and bake:
    • Pour the meaty filling into a 9×13 inch casserole dish. Spread it evenly.
    • Spoon the mashed potatoes on top of the filling. Use a fork to create a textured surface.
    • Optionally, drizzle melted vegan butter over the potatoes and sprinkle with vegan parmesan cheese.
    • Bake for 30 – 45 minutes until heated through.
    • Serve hot, garnished with chopped parsley.

Notes:

  • Leftovers can be refrigerated for up to 4 days or frozen once completely cooled.
  • Meaty options can vary, including Beyond Meat crumbles, soaked TVP, cooked lentils, or your preferred vegan meat substitute.
  • This dish can be made ahead of time, refrigerated before baking, and then baked when ready to serve. Adjust baking time accordingly.