Vegan Shepherd’s Pie
Veg Life Staff
Fresh or Frozen Peas
. Baby Bella Mushrooms
cleaned, stems removed and quartered
OPTIONAL: Vegan Sausage
large Sweet Potato
Tbl of Vegan Margarine
see blog notes
Tbl Tomato Paste
or mushroom broth if you can find it
Salt and Pepper
such as Rosemary or Thyme
Bake potato and sweet potato until fully cooked. Allow to cool, then scoop out and roughly mash together with 1 Tbl of vegan Margarine.
In a large saute pan over medium heat, add oil, onions, carrots and celery.
After the onions have become translucent, add the garlic.
Add the frozen peas. Saute for 2 minutes.
Now add the mushrooms and cook until almost tender.
Add the broth, tomato paste, crushed tomatoes and vegan worcestershire.
Allow to cook down until slightly thickened.
Season with salt and pepper and add your herbs, if desired.
Spoon the filling into oven-safe dishes that you have lightly sprayed with non-stick cooking spray and top with the sweet potato mixture.
If desired, add the vegan parmesan and bake at 425 until filling is bubbly and the top is slightly browned and beginning to crust.
Allow to cool on a rack for at least 5 minute prior to serving.
Garnish with fresh parsley and serve with dinner rolls or cornbread.
This recipe yields approximately 3 C of filling but can be easily doubled or tripled.
© 2019 THE VEG LIFE!