Vegan Shepherd’s Pie

Preheat the oven to 400°F

Peel the potatoes and cut them into approximately 1-inch cubes. Place them in a large pot of cold water and rinse them two or three times until the water is mostly clear. Fill the pot again with cold water and set it over high heat. 

Bring the potatoes to a boil, then reduce the heat and simmer for 8 to 10 minutes, or until tender. Strain the potatoes.

Return the potatoes to the pot and add the milk, butter, salt, and pepper. Whip with an electric mixer until light and fluffy—or mash with a potato masher until creamy and smooth.

Heat the olive oil in an oven-safe 14-inch skillet over medium heat on the stovetop. Cast Iron works great for dishes that go from the stovetop to the oven, and we highly recommend it! You can transfer the mixture to an oven-safe dish, otherwise.

Add the onion and carrots and saute until slightly tender, about 3 to 5 minutes, then stir in the garlic.

Add the frozen Boca crumbles, salt, pepper, and flour—stir until the flour is completely incorporated.

Next, stir in the broth, tomato paste, worcestershire, rosemary, and thyme. Bring the mixture to a simmer, then reduce the heat, cover, and simmer gently, stirring occasionally, until the sauce has thickened—about 8 to 10 minutes—then add the peas to the Boca mixture and stir gently to combine. 

If you're not using an oven-safe skillet, transfer the filling to an oven-safe casserole dish now.

Top the meat mixture with the whipped potatoes, creating a seal around the edges. Sprinkle with a pinch of salt and freshly ground black pepper.

Place the pan on the middle rack of the oven and bake for 20 minutes or just until the potatoes begin to brown. Remove to a cooling rack to rest for 10-20 minutes before serving.