Vegan Shepherd's Pie serves 4 to 6

Updated at: Thu, 17 Aug 2023 13:55:34 GMT

Step 1

Cover potatoes with water in large saucepan.

Step 2

Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until pota- toes are tender, 8 to 10 minutes.

Step 3

Drain potatoes and return to now-empty saucepan.

Step 4

Using potato masher, mash potatoes until smooth, then stir in almond milk, 44 cup oil, and chives.

Step 5

Season with salt and pepper to taste, cover and set aside.

Step 6

Heat remaining 1 tablespoon oil in broiler-safe 10-inch skillet over medium heat until shimmering.

Step 7

Add onion, mushrooms, and 44 teaspoon pepper and cook until softened, about 5 minutes.

Step 8

Stir in tomato paste and garlic and cook until bottom of skillet is dark brown, about 2 minutes.

Step 9

Stir in Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute.

Step 10

Stir in flour and cook for 1 minute.

Step 11

Stir in broth, carrots, Worcestershire, thyme sprigs, and bay leaf and bring to boil, scraping up any browned bits.

Step 12

Reduce heat to medium-low and simmer gently until carrots and mush- rooms are tender, 10 to 15 minutes.

Step 13

Discard thyme sprigs and bay leaf, stir in protein crumbles, and season with salt and pep- per to taste.

Step 14

Adjust oven rack 5 inches from broiler element and heat broiler.

Step 15

Transfer mashed potatoes to 1-gallon zipper-lock bag, seal top, and snip off bottom corner to make 1-inch opening.

Step 16

Pipe pota- toes evenly over filling to cover.

Step 17

Smooth potatoes with back of spoon, then make ridges over surface with fork.

Step 18

Place skillet on rimmed baking sheet and broil until potatoes are golden and crusty, 5 to 10 minutes.

Step 19

Let cool for 10 minutes before serving.

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