VEGAN SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, onion, celery, carrots, mushrooms, corn, fresh parsley, tomato paste, dried thyme, dried sage, pepper, salt, vegetable broth, flour, potatoes, vegan butter, soy milk, salt, pepper
Provided by Merle O'Neal
Categories Lunch
Yield 5 servings
Number Of Ingredients 20
Steps:
- 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 (120 ml) 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 (2 ½cm) to create a beautiful, undulating presentation.
- Bake pie for 20-25 minutes.
- Allow to cool for five minutes then serve.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 6 grams, Sugar 12 grams
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Rambiswas Chaudhary
[email protected]I'm not sure about this recipe.
Zachary Whiting
[email protected]This recipe sounds easy to make.
MD Hossain khan
[email protected]I'm going to try this recipe for my next dinner party.
Shakeel Ahmed Siyal
[email protected]This recipe looks delicious!
Jgf Hhh
[email protected]I can't wait to try this recipe!
senith kotuwegoda
[email protected]This recipe is a keeper!
Khanya Lonzi
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Resego Modisenyane
[email protected]This is my go-to recipe for vegan shepherd's pie. It's always delicious.
Suresh Bagdas
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family.
Polash Mia
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Gulbhar Dahar
[email protected]I'm not a vegan, but I'm always looking for new and interesting recipes. This vegan shepherd's pie was a pleasant surprise. It was flavorful and filling, and I would definitely make it again.
Chikamso Nancy
[email protected]This recipe was easy to follow and the dish turned out delicious. I especially liked the lentil and mushroom filling.
Anisha Duplessis
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it, even the meat-eaters. I will definitely be making this again.
Sushil Adhikari official channel
[email protected]This recipe was a disaster. The filling was bland and the mashed potatoes were gluey. I would not recommend this recipe to anyone.
Katleho Dlamini
[email protected]This was my first time making a vegan shepherd's pie, and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
Sajid Hasan
[email protected]I'm not vegan, but I really enjoyed this dish. The flavors were well-balanced and the texture was perfect. I will definitely be making this again.
After Hossain0123
[email protected]This vegan shepherd's pie was a hit! The lentil and mushroom filling was flavorful and hearty, and the mashed potato topping was creamy and fluffy. I would definitely make this again.