Vegan Thanksgiving Shepherd’s Pie
Made with Edward & Sons Organic Mashed Potatoes and Road’s End Organics Savory Herb Gravy with Native Forest Coconut Milk by Eva of @thecuriouschickpea
This dish has all the flavors of Thanksgiving including gravy, mashed potatoes, cranberry, walnuts and vegan protein. 
Running short on time? This dish comes together super easy and quick thanks to our instant gravy and mashed potatoes!
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Serves: 6⠀
Prep Time: 10 minutes⠀
Cook Time: 35 minutes⠀
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Ingredients:⠀
2 boxes Edward & Son’s Organic Mashed Potatoes
1 package Road’s End Organics Savory Herb Gravy
1 tsp oil⠀
1 cup diced yellow onion⠀
1 cup diced carrots⠀
1 cup diced celery⠀
2 cloves garlic, minced⠀
8-10oz vegan chicken-style seitan or vegan meat⠀
1/3 cup chopped walnuts⠀
¼ cup dried cranberries⠀
½ tsp dried thyme⠀
½ tsp dried sage⠀
½ tsp salt⠀
½ tsp black pepper⠀
½ cup green peas (frozen or fresh)⠀
½ cup Native Forest Organic Classic Coconut Milk⠀
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Directions:⠀
Preheat the oven to 400 ºF and prepare the mashed potatoes and gravy according to package directions. Set aside and keep warm. Tip: use Native Forest coconut milk for the milk product when making the mashed potatoes.⠀
Heat the teaspoon of oil in a large pan over medium heat and add the onion, carrot, celery, and a pinch of salt. Cook for 8-10 minutes, or until the carrots are tender.⠀
Add the garlic and stir in, then add the vegan chicken (if using frozen, pre-cook), walnuts, cranberries, thyme, sage, salt, and pepper. Cook for 1 minute.⠀
Pour in the prepared gravy and the coconut milk. Taste and adjust seasoning. Add the peas and transfer to a baking dish (or bake in pan if it’s oven-safe like a cast iron)⠀
Top with the prepared mashed potatoes and use a fork to make grooves across the potatoes. Bake for 15-20 minutes or until the top is crispy and browned and the filling is bubbling and thickened at the edges. Optional: drizzle with a little olive oil before baking for extra browning.