1 cup meatless beef crumbles (I used "Beyond Meat"
½ cup vegetable broth
1 tbsp chopped onion
1 garlic clove, minced
1 tsp thyme
½ tsp sage
pinch salt
pinch black pepper
2 tbsp olive oil
1 tbsp vegan butter or organic butter
¼ cup unsweetened coconut milk
½ cup plain Greek yogurt (leave out if vegan)
dough (from Chickenless Pot Pie recipe, link above)
Instructions
Preheat oven to 350 degrees. Grease 1 regular pie pan or 4 mini pie dishes with vegan shortening or coconut oil. Prepare dough as directed (see above for link to post) and set aside. In a large pot, steam potatoes (with skins on if you prefer) until soft. While steaming, heat olive oil in two skillets/saute pans, over medium high heat. In one pan, add your corn, salt, and black pepper. Cook the corn until soft and mash it just a bit to break up some of the kernels. In the other pan, add your onions. Saute until slightly translucent and add your "beef" vegetable broth, thyme, and sage. Cook until the liquid absorbs and the "beef" is unfrozen.
When your potatoes are soft, place them in a large bowl with garlic, butter, coconut milk and optional Greek Yogurt. Mashed them with a masher or fork, or whip them up with an electric mixer.
Assembly: roll out your dough as directed. Place in the bottom of the pie plate(s). Layer beef, corn, and potatoes. Add pie crust to cover. Pinch the sides to seal and place in the oven for 30 minutes.
Let cool for 10 minutes and eat. You can also make this ahead of time and keep it in the fridge. Reheat and serve.
Recipe by The House of Healthy at https://thehouseofhealthy.com/2014/11/04/vegetarian-shepherds-pie/