Vegan Shepherd's Pie
Vegan Friday's just got a little more crunk!
Author: The Chef
Cuisine: American
Recipe type: Pie
Ingredients
For the filling
- 1 tablespoon vegetable oil
- 2 tablespoons garlic, minced
- 1 onion, diced
- 3 stalks of celery, chopped
- 2 carrots, sliced
- 2 cups mushrooms, sliced
- 1 cup corn
- ¼ cup parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 cups veggie broth
- 1 tablespoon flour
For the potato topping
- 4 potatoes, peeled and chopped
- 1 tablespoon vegan butter
- ½ cup soy/nut milk
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
For the carrot cake
- Preheat oven to 220ºC/425ºF.
- In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
- Add celery and carrots, stir until onions are translucent.
- Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
- Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.
- Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.
- Mash potatoes then add butter, milk, salt, and pepper.
- Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
- Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation.
- Bake pie for 20-25 minutes.
- Allow to cool for five minutes.
- Enjoy!
Watch the recipe video here:
Vegan Shepherd's Pie ?FULL RECIPE: http://bzfd.it/2oFGfmo
Posted by Proper Tasty on Sunday, May 5, 2019
