- Courses: Entrée, Main Course
The BEST VEGAN SHEPHERDS PIE I have ever had is the one below.
BEST VEGAN SHEPHERDS PIE
Ingredients
- 1 cup Onions, chopped
- 1/2 cup Green Peppers, chopped
- 4 cloves Garlic, minced
- 2 tbsp. Oil or Water
- Add:
- 1 tbsp Tomato Paste
- 1 cup Diced Tomato
- 1 1/2 cup Tomato Sauce, Canned
- 2 tbsp Chili powder
- 1 tsp Sugar or Maple Syrup
- 2 cup Kidney beans, cooked
- 1 cup Water
- 1 cup TVP {optional} or Frozen Veggie Crumbles
- 1 tsp Cayenne pepper
- 1 Bay Leaf
- Salt to taste
- MASH POTATO RECIPES
- 4 large Russet potatoes (or 6 medium)
- 4 tablespoons vegan butter
- 1 1/2 cup coconut milk
- 1 cup Shredded Vegan Cheese (Sprinkle it on the top)
- 2 tsp garlic powder
- Salt and Cayenne to taste
- For: 4
- Preparation: 5 min
- Cooking: 30 min
- Ready in: 35 min
Instructions
- Simmer the first three ingredients in water.
- Add all other ingredients and simmer for at least 20 minutes.
MASHED POTATO INGREDIENTS
- Boil the potatoes and drain them. (Make sure to season the water with salt while boiling.)
- Add butter, garlic, and milk to the potato and mash, or use a cake mixer to whip the potatoes.
- Season potatoes to taste.
- Spoon the mashed potato on top of the CHILLI filling.
- Garnish with parsley flakes.
- Bake at 350 for 30 minutes or until the cheese melts.
Leave a Reply