Weeknight Vegan Shepherd's Pie

Step 1

Preheat the oven to 450°F (232°C).

Step 2

In the meantime, poke the potato with a fork and microwave for 7 to 8 minutes or until soft.

Step 3

While the potato cooks add the vegan butter, vegan ground beef, chopped carrots, chopped onions, and chickpeas into a pan. Cook over medium heat for 5 minutes. Once everything has softened a bit add the tomato sauce in and continue to cook for another 5 minutes.

Step 4

Once the potato is soft, cut in half and let it cool for 1 to 2 minutes or until you can handle it. Scoop the inside of the potato into a bowl. Then add the vegan yogurt, vegan butter, and non-dairy milk. Mash until smooth. If needed add additional non-dairy milk. Taste and add salt to preference.

Step 5

Taste the filling and add any salt if desired. You can also add it additional seasonings if you like.

Step 6

Transfer the filling into a small baking dish. Then scoop the mashed potatoes over top. Spread the vegan cheese over the top and then cover with foil.

Step 7

Bake for 25 minutes covered. Then bake for 5 minutes uncovered.

Step 8

Remove from the oven and allow it to rest for a few minutes. Scoop onto a plate and enjoy.