Vegan shepherd’s pie
- 5-6 medium sized potatoes
- 1 cup each: peas (can be thawed from frozen), carrots, corn, broccoli, onions and mushrooms (you can substitute other vegetables for a total of 6 cups)
- ½ cup unsweetened non-dairy milk (almond or soy work best)
- ¼ cup vegetable stock
- Minced parsley, rosemary and thyme (a small handful, about a tablespoon of each)
- Olive oil
- Salt and pepper
- 1 tablespoon vegan margarine
- 1/2 cup unsweetened nondairy milk
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
Preheat the oven to 400º F.
Peel and dice the potatoes (about 1’’ chunks). Cover in a pot with water and bring to a boil, reduce heat and simmer until fork tender. Drain and move to mixing bowl.
While potatoes cook, heat about 2 tablespoons of olive oil in a pan. Sauté vegetables until onion is translucent, add stock and reduce slightly. Add nutritional yeast and fold in about ½ cup of mashed, cooked potato. And herbs and salt and pepper to taste.
Put cooked vegetables in a greased/oiled casserole dish (use a smaller dish for deeper ‘slices’ of pie, about 6’’ x 6’’).
Mash the rest of the potatoes, adding non-dairy milk. Gently spread mashed potatoes on top of the vegetable mix. Back for about 40 minutes, until potatoes start to brown.
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
