Shepherds Pie
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INGREDIENTS:
1 tbsp olive oil
2 tbsp minced Garlic
1 Onion diced
3 stalks Celery chopped
2 Carrots chopped
2 cup Button Mushrooms (quartered)
1 cup canned Corn
1/4 cup Parsley
1 tbsp Tomato Pasta
1 tsp Thyme
1 tsp Pepper
1 tsp Salt
2 cups Vegetable stock
1 tbsp flour
4 Potatoes chopped
1/2 can Coconut milk
1/2 tsp garlic
INSTRUCTIONS:
1. Preheat over to 425F/ 220C. In a pan or pot, heat oil and add minced garlic and diced onion. Stir. Add chopped celery, carrots, mushrooms, and corn. Stir. Add parsley, tomato paste, thyme, pepper, salt. Stir.
2. Slowly stir in veggie stock. Whisk in flour. Cook for 5-7 min on high.
3. In a separate pot, boil 4 chopped potatoes in hot water until soft. Drain the water. Add 1/2 can of coconut milk, 1 tbsp of vegan butter, and 1/2 tsp of garlic. Salt and pepper to taste. Mash together until smooth and creamy.
4. Add your vegetable mixture into a oven safe dish filling to just below the brim. Add mashed potatoes on top and cover the veggie mixture, and carefully smooth over.
5. Bake for 20-25 min. Or until potato top is golden and crusty.
1 tbsp olive oil
2 tbsp minced Garlic
1 Onion diced
3 stalks Celery chopped
2 Carrots chopped
2 cup Button Mushrooms (quartered)
1 cup canned Corn
1/4 cup Parsley
1 tbsp Tomato Pasta
1 tsp Thyme
1 tsp Pepper
1 tsp Salt
2 cups Vegetable stock
1 tbsp flour
4 Potatoes chopped
1/2 can Coconut milk
1/2 tsp garlic
INSTRUCTIONS:
1. Preheat over to 425F/ 220C. In a pan or pot, heat oil and add minced garlic and diced onion. Stir. Add chopped celery, carrots, mushrooms, and corn. Stir. Add parsley, tomato paste, thyme, pepper, salt. Stir.
2. Slowly stir in veggie stock. Whisk in flour. Cook for 5-7 min on high.
3. In a separate pot, boil 4 chopped potatoes in hot water until soft. Drain the water. Add 1/2 can of coconut milk, 1 tbsp of vegan butter, and 1/2 tsp of garlic. Salt and pepper to taste. Mash together until smooth and creamy.
4. Add your vegetable mixture into a oven safe dish filling to just below the brim. Add mashed potatoes on top and cover the veggie mixture, and carefully smooth over.
5. Bake for 20-25 min. Or until potato top is golden and crusty.