*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!
Total Time:50 minutes
Yield:2 servings 1x
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
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.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.