Vegan Recipes
Plant-based Shepherd's Pie
Contributor: Nurse Practitioner Jennifer Bramley
Boil 3-4 cut potatoes until fork tender.- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high.
- Add your choice of plant-based ground beef or use 1 can of brown lentils (add lentils later).
- Once hot, add 100 g diced onion, 100 g diced carrots and cook until soft.
- Stir in 1 tbsp garlic, ½ tsp dried thyme, ½ tsp rosemary, ½ tsp dried basil , 2 tbsp tomato paste, and a few twigs of fresh thyme.
- Stir in ¼ cup sherry cooking wine, 1 cup fire roasted tomatoes and, if using lentils, add 1 can now.
- Add a crumbled veg stock cube.
- Bring to a low boil and cook for 10 minutes, season with salt and pepper.
- Mash potatoes after draining. Add 2 tbsp vegan butter and mash until smooth.
- Turn on broiler to 450.
- Stir 1 cup green peas into the filling.
- Spread mashed potatoes on top of filling with a fork.
- Sprinkle plant-based cheese shreds on top (around ½ cup).
- Place in oven on top rack and cook until cheese melts and potatoes brown slightly.
- ENJOY!