Veggie Shepherds Pie
This vegan recipe is perfect for a quick weeknight meal with super leftovers for lunches the next day, or to celebrate St Patrick's Day. A meaty, hearty and easy veggie Shepherd's Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato.
Ingredients
2Tbsp
Vegetable Oilor coconut oil
1
LargeOnion, finely chopped
4cloves
Garlic, minced
1/2cup
Cremini Mushroom, finely chopped
3cups
Veggie Ground Round
1cup
Water
1/3cup
Dry Red Wine
1/4cup
Tomato Paste
2Tbsp
Vegan Worcestershire Sauce
2tsp
Vegetable Bouillon Cubes
1tsp
Dry Mustard
1
Bay Leaf
1/2tsp
Finely Ground Black Pepper
1Tbsp
Fresh Rosemary
2
Carrots, peeled, diced
1/2cup
Corn Kernels
1/2cup
Green Peas
to taste
Sea Salt
1lb
Potato, peeled, sliced
4Tbsp
Non-Dairy Milk
3Tbsp
Vegan Butter
1Tbsp
Nutritional Yeast
Nutrition Per Serving
Calories
301
Fat
9.5 g
Protein
17.8 g
Carbs
31.1 g
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
In a large saucepan heat Vegetable Oil (2 Tbsp) over medium-high heat. Add Onion (1) and Garlic (4 cloves) sauté for 3 to 5 mins, or until translucent.