Vegan Shepherd's Pie
Here's a video that shows you how to make it:
INGREDIENTS
Servings: 5-6
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
PREPARATION
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!
Inspired by: Tasty and Veg Kitchen.