Vegan Shepherd’s Pie
Cybil Shepherd, Dax Shepherd, Sam Shepherd and Abraham (that famous shepherd from the Bible) would all agree that my Vegan Shepherd’s Pie is better than any meat and cheese version they’ve ever had.
2 T olive oil
1 large onion, diced
1 bunch celery hearts, chopped
l lb. carrots, peeled and chopped
2 C peas
10 oz. sliced mushrooms
1 t smoked paprika
1 T tomato paste
¾ C water
Salt and Pepper
4 potatoes (I like Yukon Gold with the skins on here)
½ bulb roasted garlic
1 T Olivo
½ C Almond Milk
3 slices Daiya, roughly torn
Coat the bottom of a large pot with olive oil and cook onions over medium for 5 minutes.
Add the carrots and celery with a pinch of salt and pepper and cook for another 5 minutes.
Add the crumble, peas, mushrooms, paprika, gravy, tomato paste and water. Stir to combine. Taste and adjust seasoning. Cover pot and simmer over med-low.
Preheat oven to 350F
In a medium pot, cover potatoes with water and bring to a boil. Boil potatoes for 25 minutes while stew cooks.
Drain and mash the potatoes. Add the garlic, Olivo, almond milk, Daiya and lots of salt and pepper, stirring them into your mash.
Spoon the stew mixture into a baking dish. Then cover with a layer of mashed potatoes. Use a fork to smooth out the potatoes.
Bake for 30 minutes. Let sit for 15 minutes, then cut it up.