Have a Taste of Delicious Plant-Based Shepherd’s Pie

How long has it been that you’ve eaten pie? Plant-based pie is one of those comfy vegan dishes that are perfect for the cold November-December evenings. No wonder it was a common meal in many European countries. Shepherd’s pie is traditionally served with meat, but you already know the drill now. We’ve prepared a wholly vegan version of that dish that you can feast on in the comfort of your own home!

Portions: 8

INGREDIENTS

Mashed Potatoes:

• 1200 gr potatoes, peeled and cubed
• 2 tsp onion powder
• 1 tsp garlic, granulated
• 2 cups plant-based milk, unsweetened

Vegetable Filling:

• 2 pcs portobello mushrooms, chopped
• 1 pcs onion, chopped
• 3 pcs carrots, cut into pieces
• 2 ribs celery, chopped
• 2 cloves garlic, finely chopped
• 1.5 cup water
• 3 tbsp tomato paste, salt-free
• 1.5 tsp thyme, dried
• 2 tsp paprika powder
• 2 cup green peas
• 1 cup mashed potatoes

PREPARATION:

1. In a soup pot on high heat, add the chunked potatoes with enough water to cover. stir in the granulated onion and garlic, bring to a boil uncovered and cook it until tender.
2. While the potatoes are cooking, in a large frying pan on medium-high heat, add the mushrooms, onions, carrots, and celery, and cook while stirring for about 3 to 5 minutes, adding the garlic during the last minute.
3. Add to the frying pan, the 1½ cups water, tomato paste, thyme and paprika, stir and cover. Cook on medium-low heat for 10 to 15 minutes, or until the carrots are tender, stir in the peas, remove the pan from the heat, and set aside.
4. When the boiling potatoes are tender, drain off the cooking water into a bowl and transfer the potatoes to a separate mixing bowl.
5. Using a potato masher, gradually pour in the 1 to 2 cups of plant-based milk until your desired consistency is reached and the potatoes are smooth.
6. Stir 1 cup of the mashed potatoes into the vegetable filling of the frying pan. Then, pour the filling into the baking dish and spread evenly.
7. Add the remaining mashed potatoes to the top and spread evenly. Create some texture in the potatoes using a large serving fork or spatula.
8. Bake for 25 to 30 minutes, or until the potatoes are lightly browned on the high spots. Let cool for 10 minutes before serving and season it with lack pepper to taste.