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Chef Tom's shepherd's pie

Spring is just around the corner! So make the most of the last days of winter with this cozy and oh-so-hearty vegan shepherd's pieour on-the-nose ode to St. Patrick's Day 🍀

This recipe was developed by Chef Tom, our director of product innovation and resident Master Chef (yes, a Certified Master Chef!)

Click here to learn more about Chef Tom.

2 Servings
III Difficulty
16 Ingredients
30 MIN Preparation
30 MIN Cooking
60 MINTotal Time
gluten-free breadcrumbs
Made With Longève

gluten-free breadcrumbs

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Chef Tom's shepherd's pie
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INGREDIENTS

For the filling:

  • ½ cup Longève Unseasoned Crumbles, dry
  • 1 cup tomato juice
  • 1 cup water
  • 1 Tbsp. canola oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup pearl onions, peeled
  • 5 button mushrooms, halved (white, oyster, cremini all work well)
  • 3 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • ½ cup Idaho potato, peeled and cut into 1 inch dice (you'll need 1 ½ cups more for the potato topping, for a total of 2 cups!)
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water, room temperature
  • 2 Tbsp. Italian parsley, chopped
  • 2 scallions, sliced

For the mashed potato topping:

  • 1 ½ cups Idaho potato, peeled and cut into 1 inch dice
  • Dairy free butter or milk (optional)
  • Sea salt and black pepper, to taste
  • ½ cup Longève Original Breadless Crumbs

INSTRUCTIONS

    • Rehydrate Longève crumbles with ½ cup of tomato juice & ½ cup water in a small bowl. (Reserve the remaining ½ cups of tomato juice and water.)
    • Heat oil in a large skillet over medium-high heat. Add carrots, celery, onions, mushrooms and garlic, lower heat to medium, and cook for 3–4 minutes, stirring frequently until vegetables are beginning to brown and soften.
    • Add salt and pepper and cook for 2–3 minutes more, stirring occasionally to toast. Then add the rest of the tomato juice (½ cup), water (½  cup) and ½ cup of diced potatoes. Simmer until vegetables are tender (about 10 minutes). 
    • Combine the cornstarch and 2 Tbsp. water together, using a whisk or fork to make a smooth, heavy-cream-like texture. Pour the cornstarch slurry into the simmering vegetables, whisking to avoid lumps.
    • Add the parsleyand scallions and cook for an additional 20 minutes to develop flavors. 
    • While vegetables are cooking, simmer the remaining potatoes (1 ½ cups) in a pot of salted water until tender. Strain, mash with a fork and season with salt and pepper to taste.
    • To the vegetables, add the rehydrated Unseasoned crumbles and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from heat and let cool slightly.
    • Spoon the vegetable stew into an oven-proof casserole dish. Top with the mashed potatoes and sprinkle Original Breadless Crumbs on top.
    • Bake in the oven for 20 minutes at 350°F until golden brown.

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