Vegan Shepard’s Pie
This recipe is one of those that never seem to even make it to the table because i eat it FAST! SO AMAZING!
you need:
1 tablespoon vegan butter
1 onion, diced
3 celery stalks, diced
2 cloves minced, garlic same
1 teaspoon minced fresh rosemary
1 pound of crumbled meat-alternative
1 tablespoon tomato paste
2 tablespoons Vegan Worstershire Sauce (often the low salt version is vegan)
1/2 cup veggie broth
3 1/2 cups green peas and carrot mix
1 prepared batch of roasted garlic mashed potatoes
paprika
nutritional yeast
Melt butter in a large saute pan over medium-high heat. Add onion, diced celery stalks, minced garlic and saute for a minute. Then add carrot pea mix and cook until veggies are somewhat softened. About 8 to 10 mins. Stir in 1 teaspoon minced rosemary, then add meat-alternative.
Cook for a couple of minutes. Next stir in tomato paste, Worstershire sauce and veggie broth. When most of the liquid has cooked off, spoon the mixture into a 13x9 casserole dish and top with the prepared roasted-garlic mashed potatoes and spread. Garnish with paprika and nutritional yeast.
Bake in preheated oven at 375 degrees for about 30 mins, or until the potatoe topping is brown. ENJOY!!
