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Lilly’s Table

 
 
© Lillys-Table.com Photo of Seitan Quick Shepherd's Pie
 

Tags: Vegan Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Seitan Quick Shepherd's Pie

 

Using our Vegan mushroom gravy and seitan to create a meat-like base for this tossed together Shepherd’s Pie. If you want the golden crust, simply toss it in an oven at 375 for 15-20 minutes.

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces seitan
  • ½ onion, small
  • 4 ounces mushroom, sliced
  • 6 leaves kale, chopped or other chopped vegetables
  • 1 cup gravy, preferably leftover vegan mushroom gravy
  • 1½ cup mashed potatoes, leftover

Serving Size: 2 People

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Preparation Instructions

Place a skillet over medium heat. Add in a splash of olive oil, the seitan and onions. Break up and saute for 3-5 minutes until it is hot and steamy. Toss in the mushrooms and kale, continue to saute until they just start to soften.

Pour in the gravy. Bring up to a simmer and then reduce the heat to low.

Warm the mashed potatoes in a pot over medium heat. Add a splash of water or milk to prevent the bottom from sticking.

Serve on top of the mashers.

Alternatively, for an oven baked version:
Preheat the oven to 350.
Place the gravy-seitan-vegetables in a small casserole dish. Dollop on the cold mashers. Drizzle with a bit of olive oil, if desired.

Bake for 20-30 minutes until the top is golden and the center is hot to the touch.