Shepard's pie
For the potatoes you will need:
2 1/2 Pounds of Yukon Gold potatoes Peeled and chopped
2 large cloves of Garlic minced
1 TSPN garlic powder
Salt to taste
1/4 cup vegan butter
1/4 cup of plain almond milk
For the filling you will need:
2 TBSPN extra Virgin Olive Oil
1 large sweet onion diced
6 medium cloves of garlic minced
16 ounces of cremini mushrooms thinly sliced
1 450g bag of organic frozen vegetables ( peas, corn, carrot and bean)
2 TBSPN of potato starch
3/4 cup of low sodium vegetable broth
1/4. Cup dry red wine
Salt to taste
2 1/2 TSPN. Chopped fresh Rosemary
- Pre-heat oven to 400 degrees
- Put cut potatoes into a pot for steaming. Cook on high until tender. Roughly 15 minutes.
- While potatoes are cooking make filling. In an extra large sauce pan heat oil, onion and garlic over low heat. Stir for 3 minutes. Add mushrooms, stir, and increase heat to medium until most of the liquid released by the mushroom is cooked off. 10-13 minutes.
- Add the bag of frozen vegetables and Saute' for a few minutes then add starch and stir.
- add broth and wine and stir. Simmer over medium heat until it thickens. Add salt and Rosemary and saute' for 2 minutes.
- Spoon the filling into a casserole dish and spread evenly.
- Mash the potatoes with the almond milk, vegan butter, minced garlic and garlic powder. Spoon the mashed potatoes over the vegetables evenly.
- Bake for 25 minutes.
Notes: You could use Mashed Cauliflower instead of potato if you want lower carb intake.
Note: You could ground Turkey or beef in addition to the and make it the bottom layer :)
Note: Gravy is a great addition to this. See Vegan Gravy in Next post.
Recipe pulled from "oh She Glows" cook book