Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Time to make: 1.5 hours
Serves: 4

Directions

1. Preheat oven to 400ºF.
2. Slice and wash the mushrooms, and add to a pan with olive oil over medium heat.
3. Once browned, remove the mushrooms from the stove and add them to a food processor. Process until a fine texture forms (kind of like ground meat). Set aside.
4. Add the carrot and celery to the food processor and process until finely chopped.
5. Heat the same pan over medium heat with a splash more oil and add the chopped onion.
6. After a few minutes, add the garlic, followed by the chopped carrot and celery. When everything is soft and starting to brown, add the fresh rosemary and thyme.
7. While the vegetables are sautéing. Rinse a can of chickpeas in the sink, and measure out 2 cups. Add to the food processor and process until fine pieces form. Set aside.
8. Meanwhile, bring a large pot of water to a boil. Wash and peel the potatoes, and then quarter them. Boil until fork-tender.
9. Once the vegetables in the pan are tender, add the mushrooms, peas and chickpeas.
10. Stir in the tomato paste.
11. Next, add in the vegetable broth. Bring to a boil and immediately reduce to a simmer.
12. Let the mixture cook for 10 minutes.
13. Prepare the mashed potatoes. Drain the water when the potatoes are cooked.
14. Add the butter and milk and mash until smooth. Add the salt and pepper.
15. Prepare a 10-inch oven-safe pan (at least 2 inches deep) for the shepherd’s pie.
16. When ready, add the mince layer to the bottom of the oven-safe pan and cover evenly with the mashed potatoes on top.
17. Using a fork, add grooves over the mashed potatoes (purely for aesthetics) and brush a little olive oil on top of the potatoes.
18. Bake at 400ºF, uncovered, for 25 minutes or until the top is browned.
19. Serve immediately. Store leftovers in the fridge and reheat.