VEGAN SHEPHERD'S PIE

Vegan Shepherd's Pie image

Yummy vegan shepherd's pie, a Southern favorite!

Provided by riccarooroo

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 58m

Yield 4

Number Of Ingredients 12

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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 ¾ cups water
¼ teaspoon garlic powder
½ cup rice milk
2 ¼ cups instant mashed potatoes (such as Betty Crocker® Potato Buds®)
1 tablespoon egg substitute

Steps:

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.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 51.1 g, Fat 8.1 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 1.8 g, Sodium 714 mg, Sugar 6 g

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