The Ultimate Vegan Shepherd’s Pie
Servings Prep Time
8people 0.5hour
Cook Time
2hours
Servings Prep Time
8people 0.5hour
Cook Time
2hours
Ingredients
Mashed potatoes
Faux Meat Filling
Instructions
  1. Cover the soy flakes with boiling water for 5 minutes. transfer into a strainer above the sink, you can use a spoon to help the water out.
  2. Add oil to a large skillet or pan, and preheat over medium. add onions and saute for 2-3 minutes until translucent, gradually add the carrots, celery and garlic. stir.
  3. Add the soy flakes, followed by paprika, green chili, rosemary, thyme and salt&pepper. In a cup mix water and starch well and pour in the skillet while stirring the soy well.
  4. Add the tomatoes, tomato puree and pumpkin.
  5. In a cup – combine the following ingredients: soy sauce, mushroom soy sauce, wine vinegar, apple cider vinegar, red wine, date honey, whole clove, ginger, cinnamon, lemon juice. stir well and add to the skillet. cover and keep cooking over medium for one hour.
  6. In the meantime – prepare the potato puree. cook the potatoes in water and a pinch of salt, about 20 minutes until soft (try sticking a fork in it).
  7. puree the potatoes and add the rest of the puree ingredients. taste and adjust the seasoning. the puree should be very smooth and silky, if it’s too stiff, try adding 1/4 cup of water at a time until better.
  8. use a deep baking dish. layer the faux meat sauce to cover about 2/3 of the dish, add the peas and top with potato puree. a spatula comes in handy to evenly distribute the potato and a fork to plow the puree.
  9. Bake 45 minutes at 180 degrees C (350F) and grill 5 minutes at 220 degrees C (430 F)