This vegan shepherd’s pie is the most heartiest comfort food’s that is perfect for this time if year. This one pot recipe is easy to make, and will have anyone you make it for asking for more!
Vegan Shepherd’s Pie
Ingredients:
2 tbsp olive oil
3-5 carrots
2-3 celery stalks
1 small white onion
1 tbsp minced garlic
16 oz fresh sliced portobello mushrooms
fresh herbs 1 tsp – parsley, rosemary, thyme and bay leaf
1 tsp Italian seasoning
salt & pepper to taste
2 tbsp tomato paste
2 tbsp flour
1/2 c red wine
1 1/3 c veggies broth (add more if needed)
1 c frozen peas
1 c frozen corn
Mashed Potatoes:
3-4 lg white potatoes
vegan butter (your desired amount)
non dairy milk (your desired amount)
salt & pepper to taste
Steps…
1. Preheat oven to 350′ F. Peel and cut potatoes into small pieces. Add cut up potatoes to a lg pot of cold water. Add a dash of salt and cook. Potatoes are done when you can pierce them with a fork.
2. In the meantime. Add olive oil to a lg cast iron skillet, let it heat. Once heated add in onions, garlic, celery, carrots and mushrooms.
3. Let veggies saute on medium heat. Add seasonings, tomato paste and flour. Mix well.
4. Add wine and veggie broth. Let simmer for 3-5 minutes. Then add in frozen vegetables. Mix well.
5. Make mashed potatoes to your preference.
6. Spread mashed potatoes onto the Shepherd’s pie mixture. Drizzle olive oil over the top and bake in oven at 350′ for 25-30 minutes. Enjoy!
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