Vegan Shepherds Pie

vegetarian shepherds pie

Vegan Shepherds Pie

Ingredients

  • 4 Big Carrots Sliced
  • 1 Cup Chopped Onion
  • 2 Cups of Sliced Mushrooms
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1 Can of Lentils
  • ¾ Cup Chopped Celery
  • 8-10 Small to Medium Sized Potatoes
  • ¼ Cup of Unflavoured Unsweetened Almond Milk
  • 2 heaping tbsp of Tomato Paste
  • 1 tbsp of Flour
  • ½ Cup of Mushroom Broth
  • ½ Cup of Vegetable Broth
  • 2-3 Cloves of Garlic
  • 1 tsp of Onion Powder ( or more to taste )
  • 1 tbsp of Chili Powder ( or more to taste )

Directions

For Filling

  1. Combine 2 heaping tablespoons of tomato paste and 1 cup of broth. Add 1 teaspoon of onion powder, and 1 tablespoon of chili powder and then whisk the mixture together. Leave off to the side and separate until later.
  2. Add carrots, onion, and mushroom to a large sauce pan and cook on medium for about 15 minutes ( or until carrots are softer ) with a tbsp of water ( to steam ).
  3. Add the liquid mixture from step 1, celery, garlic, and flour to the sauce pan, and cook on low for 5-7 minutes.
  4. Remove pot from stove and add lentils, peas, corn, and stir everything together.

For Potatoes

  1. Peel and chop up 8-10 potatoes.
  2. Boil until fully cooked and ready to be mashed.
  3. Drain potatoes, and then add ¼ cup of almond milk and mash them ( optional: add garlic ).

Bake

  1. First add the filling layer into a large baking dish.
  2. Next layer the mashed potatoes over top.
  3. Sprinkle season salt on top of the potatoes.
  4. Bake at 375 F for 40 minutes ( or until potatoes are a light golden brown on top )

vegan shepherd pie

Erin

January 2, 2018

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1 Comment

  1. Reply

    Gabriel

    January 10, 2018

    amazing article ! i will try 😉

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