Updated: Jul 12, 2020
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Note: Recipe updated on July 12, 2020
Unlike most of my fellow college cohorts, I’m more of an eater than a drinker. No shade to those who like a good cocktail, I would just rather eat a cookie. This year, in honor of St. Patrick’s Day, I did something a bit different than dress in green and chug a neon-colored beer. I meal prepped these Vegan Shepherd’s Pies, like the cool kid I am *insert finger guns here*.
If you need comfort food, this is it. The “meaty” mushroom and jackfruit stewed base is topped with a luscious layer of mashed potatoes. This all gets baked together into a warm, hearty meal. If you want to go the extra mile, I’d highly recommend throwing these guys in the broiler for 7-10 minutes until browned on the top.
One of my favorite things about this recipe is that it’s a great way to use up some leftover ingredients for the week. Toss that last lone carrot and celery rib in there and use up that little bit of tomato paste at the bottom of the jar. I whipped up a batch of my vegan, tahini mashed potatoes for an extra savory element on top, but this recipe is a great way to use up any leftover mashed potatoes you have on hand. Using leftover mashed potatoes also cuts down on the cooking significantly!
I like making these in individual, oven safe, glass meal prep containers. That way, I can reheat them directly oven for a few minutes when I’m ready to eat. The oven is the most sure way everything will get reheated evenly, but these microwave well too. And, if you don’t have oven safe containers, or are serving this to a crowd, feel free to bake it all in one casserole dish!
I also love this recipe because the longer it sits, the tastier it gets. It’s a great meal prep option for a cold winter day. If we’re being honest though, I eat this year round whenever I have spare mashed potatoes on hand.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
200 g - Crimini Mushrooms - Minced
Half - Yellow Onion
3 - Garlic Cloves
1 - Celery Rib - Chopped
100 g - Carrot - Chopped
240 g - Canned, Young Jackfruit*
33 g - Tomato Paste
120 ml - Vegetable Broth
10 g - Oat Flour*
15 ml - Soy Sauce - Sub tamari or coconut aminos for gluten free
90 g - Frozen Peas
625 g - Mashed Potatoes*
1 tbsp - Kosher Salt - Divided - Plus more to taste
¼ tbsp - Black Pepper - Plus more to taste
¼ tsp - Smoked Paprika
¼ tsp - Garlic Powder
½ tsp - Dried Thyme
Using a nonstick method of choice, over medium-high heat, add yellow onion to a large pan along with ½ tbsp of salt. Allow to sweat. Reduce heat to low and add in garlic.
When onion is translucent and garlic is fragrant, add in the celery and carrots. Saute until tender.
Add in mushrooms in batches* along with the remaining salt. Add in the young jackfruit, pepper, smoked paprika, garlic powder, thyme, and tomato paste. Stir until evenly coated.
Preheat the oven to 350F.
Add in the vegetable broth*, oat flour, and soy sauce. Stir in frozen peas. Cook until peas are defrosted.
Pour mixture into a casserole dish or divide into oven-safe Tupperware containers. Spread mashed potatoes in an even layer on top.
Using a fork, draw lines in the mashed potatoes*.
Place shepherd’s pie in the oven for 15 minutes.
To brown the potatoes, cook in the broiler for an additional 5-7 minutes. Watch closely until potatoes have browned to your liking.
Will keep in the fridge for 3-4 days. To reheat, either microwave, or bake in the oven at 350F for 10 minutes or until heated through.
- Make sure you jackfruit is canned in brine NOT syrup.
- Make sure to use gluten free oat flour if needed
- This recipe is a great way to use up leftover mashed potatoes, helping to quicken the cooking time. Store-bought mashed potatoes are another great option if you are short on time.
- Adding the mushrooms in batches helps to ensure proper browning.
- If the pan becomes too dry while cooking the vegetables, add in more vegetable broth
- Drawing lines in the mashed potatoes helps them to crisp and brown.
Need another meal prep idea? How about this Greek Pasta Salad?