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Vegan Shepherdess Pie

  • Author: Brand New Vegan

Description

You mean Shepherd’s Pie? Technically that’s the name for the meat version. The vegan version is called a Shepherdess Pie and that’s what we’re all about!


Scale

Ingredients

  • 7 Russet Potatoes, peeled and cubed
  • 1 batch Cauliflower Taco Crumbles, see recipe link
  • 3 ribs Celery, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Frozen Corn (or other veggie blends)
  • 1 can Green Chiles (4oz)
  • 2 Tbs Tomato Paste
  • 1 cup Low Sodium Vegetable Broth
  • Salt, Pepper to taste

Instructions

  1. Prepare Taco Crumbles according to the recipe and set aside when done
  2. Peel and cube potatoes and either boil on the stove until fork tender,  or cook in the Instant Pot with 1 cup of water for 5 minutes using the Quick Release method afterward.
  3. Mash potatoes until creamy adding veg broth or unsweetened almond milk if needed.  Season with salt and pepper to taste.  Set aside when done.
  4. Meanwhile, saute celery, red bell pepper, and onion until softened.  Add garlic and stir for 30 seconds.
  5. Stir in frozen corn and chiles.  Mix well and simmer 2-3 minutes.
  6. Add tomato paste and veg broth and simmer until slightly thickened
  7. Stir in Taco Crumbles when done and mix well
  8. Spoon the mixture into a 9″ x 13″ glass casserole dish and top with mashed potatoes.
  9. Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven for 30 minutes.
  10. Cut into squares and serve.

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