Meatless Shepherd's Pie
Mashed potatoes baked over a medley of diced vegetables in a savory gravy make this dish the definition of comfort food the old fashion way.
- 8-10 yukon gold potatoes
- 1 tsp sea salt
- 1/2 cup nutritional yeast
- 1 tbsp garlic powder
- 2 tbsp vegan butter
- 2 tbsp vegetable oil
- 1 medium onion finely diced
- 2 medium carrots finely diced
- 2 stalks of celery finely diced.
- 1 cup corn (fresh, canned or frozen)
- 2 cloves of minced garlic
- 2 cups diced mushrooms
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 cup vegetable broth
- 2 tbsp cornstarch
- 2 cups lentils, vegetable ground round or beans
Make the mash the potatoes
Boil the potatoes until they are cooked.
Drain but keep a cup of the water and set aside.
Add the garlic powder, vegan butter, nutritional yeast and the cup of liquid and mash the potatoes.
Taste and season if needed.
Prepare the vegetables in gravy
Heat up the oil in a wide pan and fry the diced onions on medium heat.
Add the balsamic vinegar and the soy sauce and stir the onions.
Add the diced celery, carrots, corn, mushrooms and either lentils, vegetable ground round or beans if you want more protein.
Stir, add the vegetable broth and cook for 5 minutes covered.
Mix 2 tbsp of cornstarch with 2 tbsp water and add to the vegetables to thicken the sauce.
Stir and turn off the heat when the sauce starts to thicken.
Pour the vegetables and gravy on the bottom of a baked dish
Top with a thick layer of mashed potatoes making sure they are evenly spread all the way to the edges.
Top with a few cubes of vegan butter.
Bake at 400 F for 30 minutes.
The pie must be cooled off for at least 15 minutes before serving it.