Mushroom & Onion Gravy Shepherds' Pie

I made this on a whim one night thinking how good the onion gravy from Bangers & Mash would be in a Shepherds' Pie. I was not wrong, so good. Very comforting for the winter months (or week here in Florida LOL) :)

Mushroom & Onion Gravy Shepherds' Pie

Ingredients

For the Mash;

6-8 Medium potatoes, peeled and chopped into chunks

2 Tbls vegan butter

1/4 cup vegan milk

salt & pepper to taste

For the Filling;

2-3 cups mushrooms of choice, sliced or chopped

13oz vegan beef crumbles

1 cup peas (frozen is fine)

2 Tbls olive oil

For the Gravy;

1/2 stick (56 grams) vegan butter

2 large yellow onions , peeled, cut in half and thinly sliced (or diced if you prefer smaller pieces)

2 teaspoons vegan sugar

1/2 cup vegan red wine

2 sprigs fresh thyme (I used dried or frozen)

1 large sprig fresh sage (I used dried or frozen)

2 cups vegan broth (if unsalted, salt as desired)

1 teaspoon vegan Worcestershire sauce

1/2 teaspoon prepared yellow mustard

1/4 teaspoon freshly ground black pepper

1 tablespoon dark balsamic vinegar (I LOVE Mountain Town Olive Oil Co. 18 Year Aged)

1 tablespoon cornstarch dissolved in 1 tablespoon water

Method

Start with Gravy; 

Melt the butter in a saucepan over medium high heat.

Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). 

(While this is caramelizing start on potatoes and filling)

Mash;

Cook potatoes in boiling water until tender then remove from heat (I use an Instapot instead to cook them in 10 minutes without having to watch them).

Drain potatoes and mash to desired texture. 

Add in butter and milk and mix well.

Add salt and pepper to taste and set aside.

Filling;

For the filling, heat oil in a large frying pan on a medium heat and add in the mushrooms and vegan beef crumbles.

Stir occasionally until crumbles have browned and mushrooms have cooked down.

Add in peas and a few tablespoons of water and cover to allow peas to cook through.

Once cooked through and water has evaporated, turn off heat and set aside. 

Back to Gravy;

Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. 

(Preheat oven to 375F and grab a greased, oven proof baking dish)

Add the stock, mustard, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. 

Remove sprigs of herbs. 

Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. 

Pour the filling into the baking dish, followed by the gravy and mix well.

Spoon potato mash over the mixture and gently smooth over entire surface.

Spray with a little olive oil or drizzle over the top (I love garlic olive oil)

Bake uncovered for 30 minutes.

Broil for a few minutes at the end to brown the top of the potato.

Let sit for 10 minutes before serving.