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multip img 0 fbc2abbc

Shepherds pie (gluten free)
Serves approx 4
2 tbsp neutral cooking oil
1/2 white onion – cubed
3 cloves of garlic – minced
1/3 cup of carrots – cubed
1/2 cup cremini mushroom – cubed
1 stalk of celery – cubed
1/3 cup green beans – chopped
80 grams of vegan meat
1/2 cup zucchini- cubed
2 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp lemon pepper
1/2 tsp thyme
1.25-2 cups vegetable broth
2.5 teaspoons corn starch
4 teaspoons water
Mashed potatoes:
4 medium russet potatoes – roughly cubed
2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp lemon pepper
1 tbsp nutritional yeast
1 tbsp vegan butter
1/4-1/3 plant milk
1 tsp dried parsley
1/4 cup vegan Parmesan
Cooking tools:
– Oven & stove
– Oven safe dish and/or pan
– Potato masher
1. All veggies that need to be cubed should be cubed about 1/4”
2. Preheat oven to 400F
3. Add potatoes to a pot and cover with water – place on high heat and bring to a boil and cook until fork tender
4. Drain water from potatoes and add remaining mashed potato ingredients and use masher to combine and mash – set aside (start with 1/4 cup milk and add more if needed)
5. Heat oil on medium heat in a pan (ideal to use a cast iron) and add onion, carrot, and mushroom – cook for 5 minutes
6. Add celery & garlic and cook another 5 minutes
7. Add green beans and cook another 5 minutes
8. Add vegan meat and all spices – cook another 5 minutes or until it all just begins to brown
9. Add 1.25 vegetable broth and bring it to a simmer
10. Mix cornstarch and water until completely combined
11. Slowly add cornstarch mixture to the vegetable mix and stir until fully combined – add more broth if too thick
12. Turn heat off and place mashed potatoes on top of veg mixture if using cast iron – if not, transfer mixture to an oven safe pan before adding potatoes
13. Smooth potatoes out evenly so it forms a even layer and place in oven
14. Bake for 30-35 or until potatoes are just beginning to brown
15. Let cool for 10 minutes and enjoy!

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