Description
*Note: I used 2 medium size ramekins for this but a small casserole dish also works!
A twist on shepherd’s pie – vegan cheeseburger style!
Ingredients
- 2 cups peeled and cubed white potatoes
- pinch of salt
- 1/4 cup full fat coconut milk or nondairy milk of choice
- 2 tbsp oil
- 1–2 shallots, finely chopped
- 2 cloves garlic, minced
- 227g vegan beef (I used two Lightlife hamburger patties)
- 1/2 tsp EACH of smoked paprika, oregano and black pepper
- 1 tbsp tomato paste or ketchup
- 2 tbsp coconut milk
- 1/2 cup vegan cheese shreds
Instructions
- Preheat oven to 400F.
- Add potatoes to a medium pot and add water until just covered. Boil on high about 10 minutes until potatoes are fork-tender.
- Drain and mash potatoes with a masher or electric mixer. Add coconut milk and a pinch of salt and stir until creamy. Set aside.
- In a large frying pan on medium heat, add the oil, shallots and garlic and cook 3 minutes until onions start to become translucent. Add the vegan beef and cook until browned, crumbling it if it is not already.
- Add the spices, tomato paste and 2 tbsp coconut milk. Stir to combine and cook another 2 minutes until hot.
- Divide filling mixture between two medium ramekins. Top each with 1/4 cup vegan cheese shreds. Add dollops of mashed potato on top and press down lightly. Sprinkle paprika and black pepper overtop if desired.
- Bake 15 to 20 minutes, until cheese is melted underneath and potato tops are starting to brown. If you want the top layer of potato to be crispy, broil for 3 minutes at the end.
- Let cool slightly before serving. Enjoy!