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Vegan Shephard's Pie




I made this for my niece for Thanksgiving.



INGREDIENTS:


1 recipe Vegan Mashed Potatoes (Just mashed with Earth's Balance Butter & Violife Vegan cheese))

1 recipe Vegan Sweet Potatoes (Just mashed with Earth's Balance Butter)

¼ cup vegan Avocado oil, divided (or Flaxseed oil)

8 ounces mushrooms

1 medium yellow onion

2 large carrots

1 teaspoon kosher salt, divided

3 tablespoons corn flour maize, mixed with 1/4 Cup water

1 Baby Eggplant, diced

1 Cup green beans, each bean cut in 3's

1/2 cup Broccoli

4 oz. Violife Vegan cheese

1 teaspoon smoked paprika

6 Tbsp. Earth Balance Vegan butter

1 teaspoon Rosemary

1 teaspoon garlic powder

1 tablespoon dried sage

2 cups vegetable broth

1 Large white potato

2 Medium Sweet Potatoes

1 cup frozen peas

1 ½ cups cooked lentils (I cooked these last night)

1 tablespoon soy sauce

1 Big splash Ketchup


RECIPE:


Preheat the oven to 375 degrees Fahrenheit.


Start the mashed potatoes: Boil one large potato and mash with vegan butter. Add in the cheese. Put in fridge.


Rub the sweet potatoes with oil and jab it with a fork all over. Bake on 375 for one hour. When cooked, scoop out potatoes and mash with vegan butter and put in fridge.


Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise. Roast the broccoli, Eggplant and string beans in 375 degree oven for 25 minutes.


Make the filling: In large pot, heat 2 tablespoons oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 more tablespoons oil and the sliced onion and carrots. Sprinkle with ½ teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.




Reduce the heat to medium low. Stir in the corn flour, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils, broccoli, eggplant and string beans. Now add Soy sauce and remaining ½ teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.



Bake: Pour the filling into a 2-quart small baking dish.




Get the potatoes out of the fridge and put them both in the same piping bag and put them on top of the casserole. Bake 18 to 20 minutes until the potatoes are lightly browned. Garnish with pumpkin seeds.






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