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Vegan Shepher's Pie Recipe

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This recipe for Vegan Shepher's Pie is from Our family cookbook., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 sweet potato 350g/0.7lb after peeling
2-3 potatoes 350g/0.7 lb. after peeling
2-3 tbsp. almond milk
1 onion
250g/.5lb mushrooms
1 zucchini
2 carrots
4 celery sticks
1 bell pepper
1/2 cup frozen corn
1 cup tomato paste
2 tbsp. balsamic vinegar
1 tsp. paprika
1 tsp. fresh chopped rosemary
1 small handful of chopped oregano
salt and pepper


Directions:
Directions:
1. Peel and dice potatoes including sweet potato and cook them in salted water until soft. Drain and season with salt and pepper. Add almond milk and mash until smooth. Add 1-2 tbsp. of vegan butter.

2. Dice onion , chop herbs and cut veggies into a small pieces.

3. Add onion and mushrooms in a large pan with 3 to 4 tbsp. of water and saute' for about 5 minutes.

4, Add zucchini, carrots, celery, bell pepper, corn, paprika, herbs, salt and pepper. Cook for another 5 minutes until liquid is absorbed.

5. Add tomato paste and vinegar and stir well. Cook until all veggies are tender and thick sauce about transfer sauce to a large baking dish and top with mashed potatoes and smooth down on top.


6. Bake at 400 degrees for 20-30 minutes or until mashed potato is lightly browned.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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