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| Vegan Shepherd's Pie |
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| Vegan Shepherd's Pie |
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| Vegan Shepherd's Pie |
Ingredients
Mashed potato layer:
3-4 Potatoes boiled and mashed with vegan mayonnaise and a bit of soy/almond milk.
Bottom layer:
Onion, carrots, celery, green peas, tomato, garlic, vegan meatless ground (opt), shredded soy cheese (opt) A dash of sea salt & a pinch of pepper to taste.
Directions
1. Preheat oven to 400 degrees F (200 degrees C)
2. In a large skillet over medium heat, cook and stir the onion, carrots, celery, green peas, vegan meatless ground, garlic and tomato with a dash of sea salt & pepper until softened.
3. Spread the cooked ingredients from the skillet to the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
4. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes...that's it!
Mashed potato layer:
3-4 Potatoes boiled and mashed with vegan mayonnaise and a bit of soy/almond milk.
Bottom layer:
Onion, carrots, celery, green peas, tomato, garlic, vegan meatless ground (opt), shredded soy cheese (opt) A dash of sea salt & a pinch of pepper to taste.
Directions
1. Preheat oven to 400 degrees F (200 degrees C)
2. In a large skillet over medium heat, cook and stir the onion, carrots, celery, green peas, vegan meatless ground, garlic and tomato with a dash of sea salt & pepper until softened.
3. Spread the cooked ingredients from the skillet to the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
4. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes...that's it!
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