Special Announcement! Meat-eating Rick has released a statement to the media (me) that this is his new favorite recipe of mine, even trumping his beloved lasagna. He does not ~dish~ out compliments regarding my cooking liberally, so this is notable.
This recipe has some veggies but I think of it as vegan junk food because it has substitute products galore. I feel like vegan substitutes for animal products are great in a pinch or to satisfy a particular craving but aren’t great for day-to-day eating. The closer you can get to simply eating whole, plant-based foods the better, but everybody needs a comfort meal sometimes.
5 russet potatoes, peeled and diced
1/2 c vegan mayonnaise
1/2 c coconut milk
1/4 c + 2 T olive oil
3 T vegan cream cheese
2 t sea salt
1 large yellow onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1/2 c frozen peas
1 tomato, chopped
1 t Italian seasoning*
2 garlic cloves, minced
1 t black pepper to taste
~14 oz package vegan ground beef
1/2 c vegan shredded cheddar cheese
*The dry mix from my Crack Italian Dressing recipe works here, too.
- In a large pot, cover potatoes in cold water and bring to a boil over medium-high heat. Turn heat down to medium-low and continue to boil the potatoes until tender, about 25 minutes. Drain potatoes in a colander and then replace them in the pot.
- Stir mayonnaise, milk, 1/4 c olive oil, cream cheese, and sea salt into the potatoes, mashing with a potato masher until smooth and fluffy. Set potatoes aside.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Stir in onion, carrots, celery, peas, and tomato until mixture softens, about ten minutes.
- Stir Italian seasoning, garlic, and pepper into vegetable mix.
- Preheat oven to 400° F and lightly oil a two quart baking dish. Set aside.
- Reduce vegetable mix heat to medium-low and add vegan ground beef crumbles. Stir and break up the crumbles until mixture is hot, about five minutes.
- Spread meat / vegetable mixture into the bottom of the baking dish and top with mashed potatoes. Then, top mashed potatoes with cheese.
- Bake 20 minutes.
This recipe is super filling and hearty. Enjoy!
Adapted from Traditional Style Vegan Shepherd’s Pie.
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