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!