Servings: 6-8
Prep time: 20 minutes
Total time: 1 hour 45 minutes
Ingredients
3 pounds|1400 grams Russet potatoes, peel and cut into 1 ½-inch cubes
kosher salt, to taste
½ cup|120 grams unflavored almond creamer
8 tablespoons vegan butter substitute
freshly ground black pepper, to taste
½ cup|125 ml olive oil, plus more
12 ounces|360 grams shiitake mushrooms, sliced
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
1 large carrot, peeled and diced
1 medium onion, diced
1 pound|450 grams vegan meat crumbles, such as Beyond Beef
1 teaspoon chopped fresh thyme
2 tablespoons low-sodium tamari
2 tablespoons tomato paste
1 cup|250 ml vegetable broth
1 cup|130 grams frozen peas
1 tablespoon potato starch mixed with 1 tablespoon cold water
Videos by VICE
Directions
- Heat oven to 375°F. Cover potatoes with water in a large saucepan. Add salt and bring to a boil. Cook until tender, about 8 to 10 minutes; drain well. Return to pan and add almond creamer and 6 tablespoons vegan butter; mash until smooth. Season to taste with salt and pepper and set aside.
- Meanwhile, heat 3 tablespoons oil in large skillet over medium-high. Add half of shiitakes and cook until browned on both sides, 5 minutes; season with salt and pepper. Add remaining mushrooms and continue to cook, adding more oil as needed, about 5 minutes more. Transfer to a bowl.
- Add 3 tablespoons of oil to the pan. Add the garlic, celery, carrot, and onion and cook until onion is translucent and vegetables are tender, 6 to 8 minutes. Add the meat crumbles and cook until crisped and lightly browned, 2 to 3 minutes. Stir in reserved mushrooms and thyme. Add tamari and tomato paste and cook until liquid is absorbed and vegetables are coated, 1-2 minutes. Add vegetable broth and bring to a simmer; cook until liquid is absorbed, 2 to 3 minutes more. Season with salt and pepper. Stir in frozen peas and potato starch mixture and remove from heat.
- Transfer filling mixture to a 3-qt. baking dish. Top with mashed potatoes and spread evenly over filling. Dot with remaining vegan butter and bake until topping is golden, about 35 to 40 minutes.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.