Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Here’s a video that shows you how to make it:

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INGREDIENTS

Servings: 5-6

For the filling1 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 topping4 potatoes, peeled and chopped
1 tablespoon vegan butter
½ cup soy/nut milk
1 teaspoon salt
1 teaspoon pepper

PREPARATION

For the carrot cake

1. Preheat oven to 220ºC/425ºF.
2. In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
3. Add celery and carrots, stir until onions are translucent.
4. Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
5. 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.
6. 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.
7. Mash potatoes then add butter, milk, salt, and pepper.
8. Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
9. Optional: using a butter knife or a long, thin spatula. press into potato surface every inch to create a beautiful, undulating presentation.
10. Bake pie for 20-25 minutes.
11. Allow to cool for five minutes.
12. Enjoy!