Best Vegan Shepherd’s Pie Recipe #vegan #vegetarian #soup #breakfast #lunch

A customary style Vegan Shepherd's Pie formula with heaps of mushrooms in a luxurious red wine sauce and olive oil pureed potatoes beating. Essentially the Best!

You all, this privilege here is the thing that you need to make for Thanksgiving, Christmas supper, on the other hand for New Years, an arbitrary Monday in January and obviously Easter.

I skirted the lentils this time and gotten serious about veggies rather: mushrooms and green peas variety. I needed to have a great deal of thick smooth sauce to hold the brilliant pads of fleecy pureed potatoes on top. Obviously pounded sweet potatoes and even butternut squash would work extraordinary here as well, intense I think I extravagant those with the lentil form.

Wanna get somewhat innovative ? Blend a few parsnips or cauliflower in with your pureed potatoes. Note to self!

Don't hesitate to offer yourself a reprieve this Holiday season and set up your definitive shepherd's Pie ahead of time. Warm it through in the stove just before your visitors show up and finish it under the oven before serving. Flawlessness!

I used a little olive oil in this formula in light of the fact that duhhh: Christmas! Be that as it may, you can make it sans oil and entire nourishments plant based consistent, I guarantee you it will at present be damn delightful.

Best Vegan Shepherd’s Pie Recipe #vegan #vegetarian #soup #breakfast #lunch

Also try our recipe Cheesy Root Vegetable Gratin #vegan #vegetarian #soup #breakfast #lunch

Ingredients

1 large sweet onion - diced
8 cloves garlic - minced
1 lb brown mushrooms - sliced
1 cup frozen green peas - rinsed under warm water
1 large carrot - diced or sliced into rounds
2-3 tbsp whole wheat pastry flour - organic
2 cups vegetable stock - low sodium
1/2 cup red wine - vegan
3 whole cloves
4 leaves bay
1 tbsp smoked paprika
1 tsp onion powder
1/2 red chili pepper - diced & Optional
5 sprigs thyme - leaves only
1 pinch sea salt + more to taste
2 tsp olive oil or a splash of water
3 lb Yukon gold potatoes
2 tbsp extra virgin olive oil
1/2 cup plant milk (cashew, amond or hemp) - plain unsweetened
1/4 cup basil micro greens for garnish (optional)
2-3 tbsp nutritional yeast +more to your liking

Instructions

Make the Mashed Potatoes
Scrub and rinse the potatoes well and cut them into 1 inch pieces. Transfer them to a large pot and cover with cold water. Add 2 bay leaves and half of the garlic and bring to a simmer. Season well with sea salt and cook until tender, about 12 minutes.
Drain the potatoes in a colander and allow them to dry well in their own steam. Discard the bay leaves.
Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash to your liking. Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired. Set aside until needed.
Preheat your broiler.
Make the Shepherd's Pie:
Preheat a cast iron medium pot over medium flame. Add half of the diced onion and a drizzle of olive oil or a splash of water and sauté with a pinch of sea salt for about 5 minutes until translucent. Stir in the carrots and cook another 5 to 10 minutes until they begin to soften.
Add 2 bay leaves, thyme leaves, whole cloves, chili pepper and garlic. Give everything a good stir then add the paprika, onion powder and flour. Stir again then whisk in the red wine and vegetable stock. Keep whisking until everything is smooth.
Bring the gravy to a simmer and cook on low flame until slightly reduced and thickened. Stir in the green peas and warm through. Taste and adjust seasonings to your taste with sea salt.
Meanwhile cook the mushrooms.
Heat up a large skillet over medium low flame and add the remaining onion. Cook 5 minutes then stir in the mushrooms and a pinch of sea salt. Sauté until wilted and most of the liquid has evaporated.
Transfer the cooked mushrooms to the pot with the gravy, stir and taste again.
Spoon the mashed potatoes on top of the mushroom gravy and level them with the back of a spoon. Take a fork and create little tracks over the surface.
Transfer the Shepherd’s pie to the preheated broiler and broil for a few minutes until golden brown on top.
Serve hot garnished with the basil micro greens or your favorite herbs.