Vegan Shepherd's Pie The Best Recipes

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Vegan Shepherd's Pie

"Yummy vegan shepherd's pie, a Southern favorite!"

Ingredients :

• olive oil cooking spray
• 1 (10 ounce) package sliced fresh mushrooms
• 1 yellow onion, chopped
• 2 (14 ounce) cans Italian-style diced tomatoes
• 1 (12 ounce) jar mushroom gravy, or to taste
• 1 (12 ounce) package frozen mixed vegetables
• 2 tablespoons vegan margarine (such as Earth Balance®)
• 1 3/4 cups water
• 1/4 teaspoon garlic powder
• 1/2 cup rice milk
• 2 1/4 cups instant mashed potatoes (such as Betty Crocker® Potato Buds®)
• 1 tablespoon egg substitute

Instructions :

Prep : 10M	Cook : 4M	Ready in : 58M

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
• Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
• Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
• Bake in the preheated oven until top is golden brown, about 20 minutes.

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