Gluten-Free Vegan Shepard’s Pie
When I was forced to go gluten-free after developing several crazy food allergies, one of the things I missed the most was comfort food. Shepard’s pie is traditionally fine if you are only gluten-free, but those same food allergies that started with gluten and milk later came to include a lot of animal products.
As a means of making it easier to avoid things that made me sick, and help the animals and the planet in the process, I decided to go full vegan. Even eliminating things like honey and wool, though neither of those bother me.
After battling with food, feeling like it was my enemy for a long time, and eventually coming to terms with the reality of needing to make better food choices, I started making my own versions of recipes I know and used to love.
I can’t say that Shepard’s Pie was a popular one around my house growing up, but it is a delicious comfort food that I have come to love since making this recipe!
The mashed potato part of the recipe is just your normal vegan mashed potatoes with some parsley flakes for color and taste.
I made a few changes to make it vegan, but one major change I made to traditional Shepard’s pie is changing out the beef stock/broth for red wine. It adds such a delicious tangy flavor and I love it! It also gives it a beautiful color!
Without further ado, here’s what you need to make this recipe!
2 medium white potatoes
1 tbsp vegan butter
2 tsp parsley flakes
1/4 cup vegan milk (I used GF oat because it is what I had.)
1 tsp salt
1/2 tsp ground black pepper
2 c shredded TVP (Textured Vegetable Protein) (The one that looks like ground meat.)
1 medium onion (I used red because I prefer those.)
1 large or 2 medium carrots
1/2 cup red wine of your choice
2 tsp onion powder
1 tsp salt
1/2 tsp ground black pepper
1 1/2 tbsp arrowroot powder (Or preferred thickener.)
1/4 cup warm water
1 can tomato paste (I used 1 c ketchup because I didn’t have paste.)
Oil of choice for browning onions
2 c vegan cheese (I made my own, but you can just buy it.)
- Preheat oven to 375 F.
- Put your TVP in a bowl of hot, close to boiling, water and let soak for 15-20 minutes.
- Start by chopping potatoes, carrots, and onions. Keep them separate though.
- In a pot on the stove, boil the potatoes until they are soft and easy to mash. When potatoes are done, remove them from the stove, drain off the liquid, and set aside.
- While the potatoes are boiling, in a pan on the stove, use the cooking oil of your choice (I used olive oil) on medium heat to lightly brown your onions.
- When onions are lightly browned, add red wine and let onion simmer for about 5 minutes to absorb the wine flavor.
- Then add onion powder, salt, pepper, carrots, and tomato paste and stir until everything is mixed well.
- Turn heat down to medium-low, put a lid on it, and let cook for about 5 minutes.
- While that cooks, pour the potatoes in a bowl, use a hand mixer or a potato masher to mash potatoes to preferred consistency.
- Add vegan milk, vegan butter, salt, pepper, and parsley flakes. Then mix thoroughly.
- Set potatoes aside until ready to assemble.
- In a small bowl, mix arrowroot with warm water.
- Add arrowroot and water mixture to the tomato paste mixture.
- Stir until mixture is mixed evenly. Then add TVP and stir again. Mixture should start to thicken after a few minutes. Removed from heat and prepare to assemble.
- I used a bread pan for this mixture, but you may need a larger pan if you double the recipe. In an ungreased bread pan, add about 1-2 inches of TVP mixture to the bottom. Add a layer of mashed potatoes, and remember to leave room to top it off with vegan cheese!
- Bake in the oven for about 30 minutes with only the bottom coils on. After 30 minutes, turn on the top coils and bake for 15 more minutes to brown the cheese a bit.
- When cheese is bubbly and brown in a few places, remove it from the oven.
- Serve with a side of peas or green vegetables of your choice!