A comforting and hearty vegetable shepherd's pie with a creamy mashed potato topping, perfect for a cozy dinner.
Peel and chop the potatoes into even-sized pieces.
Cutting the potatoes into even pieces ensures they cook evenly.
Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
Check the potatoes with a fork; they should be soft and easy to pierce.
Drain the potatoes and mash them with milk, salt, and pepper until smooth.
Use warm milk for creamier mashed potatoes.
In a small saucepan, combine the vegetable broth, soy sauce, thyme, salt, and pepper. Bring to a boil.
Stir frequently to prevent the sauce from sticking.
Mix the cornstarch with water and add to the saucepan. Stir until the gravy thickens.
Ensure the cornstarch is fully dissolved in water before adding.
Heat olive oil in a large saucepan and sauté the onion and carrot until softened, about 7 minutes.
Cook over medium heat to avoid burning the vegetables.
Add the veggie crumbles, peas, soy sauce, thyme, salt, and pepper to the saucepan. Mix well and remove from heat.
Taste and adjust seasoning if needed.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Lightly grease a baking dish and layer the filling on the bottom. Spread the mashed potatoes on top and drizzle with olive oil.
Use a fork to create patterns on the mashed potatoes for a decorative touch.
Bake the pie for 30 minutes or until the top is golden and the filling is hot.
Let the pie rest for a few minutes before serving to set the layers.
Serve the pie warm and enjoy your hearty meal.
Pair with a fresh salad for a complete meal.
Continue in our app for the best experience
