I realize that shepherd's pie is a traditional dish for St. Patrick's Day and that St. Patrick's Day was last week. I hereby confess to the ultimate food blogger sin. Instead of writing about a dish on the appropriate day, I was too busy eating it! I also realize that shepherd's pie is a classic omnivore favorite and I can promise that the omni folks in your life won't miss the meat in this hearty dish. Shitaake mushrooms and artichoke hearts stand in for meat, offering deep earthy flavors that hold their own against subtle, nutty white gravy and fluffy mashed potatoes.

This shepherd's pie recipe is quite timeless and I assure you that nobody will mind if you make it the week after St. Patrick's Day. Although spring has officially sprung -- and quite literally so in many areas of the world -- this is a perfect dish to ward off any last remnants of winter that might be lingering around your homestead.

Vegan Shepherd's Pie
Yield: 2 individual pies

For the mashed potato topping:
2 medium Yukon gold potatoes
1/2 tsp sea salt
2 Tbsp plain almond milk

For the veggie filling:
1/4 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrots
1/2 cup chopped parsnips
1/2 cup chopped broccoli florets
3/4 cup quartered artichoke hearts (I used frozen, thawed)
3/4 cup shitaake mushrooms, stemmed and chopped
2 Tbsp dark beer or low sodium veg broth
1 Tbsp soy sauce 

For the gravy: 
1 Tbsp olive oil
1 Tbsp chickpea flour
3/4 cup plain almond milk
1 Tbsp nutritional yeast
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 350°F and set out two 10-ounce ramekins. 
2. Dice and boil potatoes, with skins, until tender. Drain, and mash with salt and almond milk. Set aside.
3. Cook onions and garlic in oil until translucent, about 5-6 minutes. Add remaining veggies and cook over medium heat until carrots and parsnips are tender. Add beer or broth and soy sauce and simmer until most of the liquid has evaporated.
4. While your veggies are cooking, whisk olive oil and chickpea flour in a small saucepan over medium heat. Add remaining gravy ingredients, whisking frequently, until sauce begins to thicken. Remove from heat and set aside. 
5. Once all components are ready, divide the veg mixture evenly between the two ramekins and pack down gently. Divide gravy evenly between the ramekins and use a fork to wiggle the veggies a bit and allow the gravy to penetrate the mixture. Pile mashed potatoes on top, making sure to leave one or two small "windows" to the veg mixture. This will ensure the potato top doesn't get splattered all over your oven.
6. Cover with a foil tent and bake 15 minutes on a baking sheet to catch any drippings. Remove tent and bake an additional 15-20 minutes until potatoes are slightly golden. Allow to cook 5 minutes before serving.

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