Vegan Shepherds Pie ~Oh My!

 

Isn't fall the perfect time for Shepherds Pie? Mashed potatoes ~the ultimate comfort food~ top a beautiful medley of veggies with hearty beans. I promise you won't miss the meat. And the best part? (for me anyway) My sweet baby Isla loved it! She had seconds, then thirds. I found this recipe in an old Joan Lunden's Healthy Cooking book. I have no clue where this book came from but it's in my house and this recipe was easy to veganize (that's a word right?)

Ingredients:

For the mashed potatoes;

2 potatoes peeled and quartered

1/4 to 1/2 vegetable broth

1/4 cup vegan butter

Salt and pepper to taste

For the filling;

1 medium onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

1 cup chopped carrots

1 can diced tomatoes

3/4 cup vegetable broth

1 teaspoon cumin

2 tablespoons tomato paste

1 1/2 cups frozen peas

1 1/2 cups frozen corn

1 can beans drained and rinsed

 (kidney works well or northern)

Salt and pepper to taste

 

Directions:

 

Place prepared potatoes into pot of salted water

Bring to a boil and cook until tender

Drain and put back into the pot

Add broth butter and milk and beat until fluffy

Add salt an pepper to taste

Set aside

 

Heat oven to 350

Heat oil in skillet and saute onion and garlic until soft

Add carrots and cumin and cover 5 minutes

Add tomatoes, broth, tomato paste, let simmer until reduced by half

Stir in the peas, corn and beans

Add salt and pepper to taste

Pour mixture into a casserole dish and top with potatoes

Bake at 350 for 20 minutes

Enjoy!

So many choices...

That looks good!