Mexican-Inspired Vegan Shepherd’s Pie
This Mexican twist on shepherd’s pie combines creamy spiced potatoes, a masa crust, and bold Latin flavors.
Equipment
- 9 × 13-inch (23 × 33-cm) greased casserole dish
- Large pot
- medium mixing bowl
- Measuring cups
Ingredients
For the Potatoes:
- 2 pounds 910 g russet potatoes, peeled
- ½ cup 120 g nondairy sour cream
- 2 tablespoons 28 g nondairy butter
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ cup 32 g chopped scallion
For the Crust:
- 2 cups 228 g masa harina
- 1 cup 235 ml veggie broth
- ½ cup 120 ml canola oil
- ½ teaspoon chili powder
Topping and Garnish:
- 1 recipe MexiMeat or plant-based meat substitute
- 1¼ cups 280 g enchilada sauce
- Nondairy sour cream salsa, avocado, and fresh cilantro (optional)
Instructions
To make the potatoes:
- Boil the potatoes in a large pot of water until fork-tender.
- Drain and return to the pot.
- Add sour cream, butter, cumin, coriander, and garlic powder.
- Mash until smooth.
- Mix in the chopped scallion.
- Set aside.
To make the crust:
- In a medium bowl, combine masa harina, veggie broth, canola oil, and chili powder.
- Mix until smooth, then press evenly into the greased casserole dish.
To assemble:
- Spread the MexiMeat evenly over the crust.
- Pour enchilada sauce evenly over the MexiMeat.
- Spread the mashed potatoes evenly on top.
- Bake at 400°F (200°C) for 25–30 minutes, or until the top is lightly browned.
- Let stand for 5 minutes before serving.
- Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.
Notes & Wine Advice
Wine Advice:
Pair with a robust Malbec or a zesty Tempranillo for a rich, complementary flavor.Nutrition values
Calories: 320 kcal | koolhydraten: 35 g | Eiwitten: 10 g | Vet: 15 g | Suiker: 4 g