I don’t know that I have ever had a shepherd’s pie before, but I love anything that has a potato in it, or on top of it.  A shepherd’s pie sounds so comforting and gravylicious and like a huge calorie bomb (which is probably why it is a comfort food), so I set out to redo this old classic and twisted it up into a Vegan Chicken Taco Shepherds Pie that happens to also be gluten-free.

I love a good Mexican food, but find it difficult to eat out at restaurants because almost everything has some meat product in it.  Fajitas are the easiest at restaurants to choose.  Well at home I have more choices, and I love casseroles.  Also, with making your own spices you get to control what goes in it, especially if you are trying to be as sodium free as possible or if you just plain don’t like a certain seasoning.   Go here for my taco seasoning recipe.

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This is like one big taco rolled into a casserole.  You’ve got your peppers and onions, mushrooms – which is what I love on mine – some sweet potato because you can’t have a casserole without a potato and I love the savory element with the sweet in this, and instead of lettuce, which is a classic taco topper you’ve got the super healthy kale wilted down.  Add some Beyond Meat Chicken-Free Strips (which I had a coupon for) and some homemade “refried” beans and woohoo.  The best part of this whole thing is the taco flavored gravy; I used coconut milk in this which is super creamy by itself.  As a gravy it is spicy, but covering all the veggies it lessens the heat and makes the whole thing nice and creamy.

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Okay maybe not everyone’s taco fillings but it is mine.  And everyone could use a little something different 🙂 And by using the creamed corn and the unsweetened vanilla coconut milk this shepherds pie has a slightly sweet taste to go along with the spicy jalapeno and taco seasoning.  It turned out so good, better than I expected actually.

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Start by chopping your sweet potato into small chunks and dropping into a pan that is on medium heat only.  The point of this whole process is to soften all the ingredients not saute.  Add the jalapeno next then the mushrooms.  Add a little salt to the mushrooms to bring out the liquid. Keep on medium-low heat and keep mixing.  Chop and add the onion then peppers.  Last add the kale.  Turn down to low and keep turning mixture.  Take off burner and set aside.  Just a side note-use your pasta water pot; I started with my largest saute pan and had to upgrade cause there were so many veggies.

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Next get your food processor ready and drain the beans.  Add beans, tomato sauce, cumin and chili powder to processor with a touch of salt.  Process on low for about five minutes or until as creamy as you want the beans-I call these refried beans but there is no frying, they are just creamy beans like the ones in the can but without the lard.  While processing put saute pan on burner and chop chicken into small pieces.  Add a little oil and the chicken and brown.  While the chicken is browning spread the veggies in the pan(s).  Take chicken off burner and add to veggies.  Next make your roux/gravy and add to pans.  Mix the veggies with the chicken and gravy.  Add cheese and beans then bake.  Long process but so worth it – I mean who doesn’t love a lot of portions and filling your freezer?

Vegan Chicken Taco Shepherds Pie, 10 servings

Veggies:
1 Large Sweet Potato, washed and chopped
1 Jalapeno, washed and chopped
2 Pkg Whole Mushrooms, washed and chopped
1 Red Onion, chopped
2 Red Peppers, washed and chopped
1 Can Creamed Corn

“Refried” Beans:
2 Cans Kidney Beans, drained and rinsed
1/2 C Diced Tomatoes
1 Tbsp Chili Powder
1 Tsp Cumin
1/2 Tsp Salt

Taco Gravy:
1 Tbsp Olive Oil
2 Tbsp Earth Balance Soy Free Butter
3 Tbsp Oat Flour
2 C So Delicious Unsweetened Vanilla Coconut Milk
Homemade Taco Seasoning

Beyond Meat Chicken-Free Strips
Daiya Dairy Free Peperjack Shreds

1. In large pot add one tablespoon oil and turn on medium-low heat.
2. Wash and chop veggies then add to pot. Start with sweet potato then add jalapeno, mushrooms, onion, red pepper and kale. As you add the veggies continue to mix. After the mushrooms add a little salt to bring out moisture. No other liquid is needed. Add creamed corn after the kale.
3. In food processor add drained kidney beans, diced tomatoes, cumin, chili powder and salt. Process until creamy.
4. Turn oven to 375 degrees before starting gravy.
5. While beans are processing take veggies off burner and put saute pan on. Add chopped chicken with one tablespoon oil to brown. While chicken is browning turn on processor.
6. Add veggies to baking dishes. Take chicken off burner and add to veggies.
7. In saute pan start roux with oil, butter and flour. Add the coconut milk and whisk. Once slightly thickened add homemade taco seasoning and whisk until thickened.
8. Take pan off burner and pour over veggies. Mix carefully then spread evenly in pan.
9. Add cheese over dishes then refried beans over that.
10. Bake for 35 minutes.
11. Let set for a few minutes before serving and portioning out.
12. Enjoy!!

Stats:
Calories: 310
Total Fat: 9g
Sodium: 825mg
Carbs: 42g
Protein: 16g

This recipe was entered into the So Delicious Dairy Free 3 Course Recipe contest with Go Dairy Free.