Cut us off a piece of that pie, or whatever shape you’re planning on whipping up. A casserole that is stuffed with all the plant based goodness of your holiday meal is the perfect way to keep it rollin’. This dish can be made with the leftovers (like you had any) or fresh.
If you’re cookin’ this recipe up with the leftovers from your dinner, use what you have, but if you’re making it fresh, we recommend anything from carrots, peas, parsnips, leeks, really whatever you have on hand. The vegetables’ medley lays the foundations for the crispy ‘buttery’ potatoes, which take the dish to a whole new level, and then are rounded out by the succulent meatless Stuffed Beast. This dish packs an entire holiday meal in every bite.
Who said pies had to be sweet? Enjoy this savoury dish for leftovers or whip it up any ol’ night of the week.
Recipe/Image Credit: Kaitlyn Dickie
Ingredients
- The prepared Stuffed Beast (Not Stuffed Beast season!? Use Taco Stuff’er!)
- Leftover holiday vegetables (i.e. a squash medley, roasted brussel sprouts, roasted carrots, or sweet potatoes) or use whatever you have - just make sure they are cooked
- Mashed potatoes or mashed sweet potato (approximately 2-3 cups)
- Leftover gravy and/or cranberry sauce
- 1 tsp olive oil or melted vegan butter
Directions
Preheat oven to 350F.
In a medium-sized bowl, chop all of your vegetables to roughly the same size. Mix them all together. (If you’re are making it fresh, be sure to roast these bad boys for about 15-25 minutes)
In an oven-safe baking pan big enough to fit all of your leftovers, or just the amount you are wanting to use up (you’ve seen Shepherd’s Pie before, we are sure you’ll figure it out), layer the vegetable mixture on the bottom. Press down to make a fairly solid layer.
Layer your thinly sliced Stuffed Beast to completely cover the vegetables. If you have a lot leftover, you can do two layers.
Lastly, top with an even layer of mashed potatoes. Smooth off the top, lightly brush with olive oil or vegan butter, and garnish with fresh thyme and cracked pepper.
Bake in the oven for 10-15 minutes, let set before slicing. Serve it up with that leftover cranberry sauce or gravy. Enjoy!
Be sure to share your Vegan Shepherd's Pie with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.
Shop all the plant based meat products. Need another leftovers recipe? We have the Holiday Leftovers Harvest Bowl.