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Vegan shepherds pie with vegetables
Rich and flavorful vegan dish made with mushrooms & vegetables
| Difficulty Level:
Medium
| Cooking Time:
60 mins
| Recipe Nutrients:
750 cal
| Recipe Serves:
8 servings
| Course:
Main Dish
ingredients needed
2 pounds potatoes, unpeeled, quartered or diced
5 tbsp olive oil and vegan butter
1/2 cup vegan sour cream
2 carrots peeled and sliced
4 tbsp dry flour
1/2 cup fresh and chopped Italian parsley
1 lb sliced mushrooms
1 1/2 cups carrots, peeled, diced in cubes
directions
Cut potatoes into halves or quarters. Place in a large pot. Preheat oven to 405. Add mushrooms and cook until tender. Add tomato paste and cook again.
Take a large pot, heat oil over medium. Cook onions and mushrooms for 8-10 minutes, then add carrots, parsnips, garlic, celery and thyme, stirring for 10 mins until carrots and mushrooms give off their liquid.
Simmer on med-low heat until carrots and parsnips are perfectly tender. Then add peas and white beans.
Get 4 tablespoons of flour and sprinkle the veggies. Stir it for about 3 minutes letting the flour cook.
Spoon the creamy mashed potatoes over and drizzle the top with a little truffle oil or vegan butter.
Place baking dish on a sheet-pan to catch the drippings in a preheated 400F oven and bake until golden for about 20-25 minutes.
Garnish with fresh parsley and thyme. Serve!
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