Vegan Shepard's Pie

 

vegetable pot pie with a potato topping

Welcome to a delightful culinary adventure that celebrates the comforting flavors of home-cooked goodness. Our Vegetable Pot Pie with Potato Topping is a hearty and wholesome dish that will leave your taste buds singing and your soul satisfied. This recipe combines a medley of fresh vegetables, aromatic herbs, and a creamy potato crust to create a savory masterpiece that's perfect for any occasion. Whether you're gathering with loved ones or simply craving a nourishing meal, join us in the kitchen as we embark on a journey to craft this delicious, homemade pot pie. Let's dive in and savor the joy of good food!

Ingredients:

Filling Ingredients:

• 1 tablespoon vegetable oil
• 2 tablespoons garlic, minced
• 2 onions, diced (You mentioned onion twice, so I've combined them)
• 3 stalks celery, chopped
• 2 carrots, sliced
• 2 cups mushrooms, sliced
• 1 cup corn
• ¼ cup fresh parsley, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 cups vegetable broth
• 1 tablespoon flour (You mentioned flour twice, so I've combined them)

Potato Topping Ingredients:

• 4 potatoes, peeled and chopped
• 1 tablespoon vegan butter
• ½ cup soy milk or nut milk
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions:

Preheat the oven to 220ºC (425ºF).

In a medium-large pot over medium heat, heat the vegetable oil. Add garlic and onions and cook for one minute until the onions start to soften.

Add celery and carrots, stirring until the onions become translucent.

Stir in mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.

Gradually add vegetable broth in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.

Sprinkle the flour over the mixture and continue to stir until the mixture thickens. Once thickened, remove it from heat and pour it into a pie dish.

In a separate large pot, add the chopped potatoes and cover them with lightly salted water. Place over medium-high heat and bring to a boil. Cook until the potatoes have softened and are fork-tender. Then, drain the potatoes.

Mash the potatoes and add vegan butter, soy milk (or nut milk), salt, and pepper. Mix until the potatoes are creamy and well combined.

Spoon the potato mixture evenly over the top of the vegetable filling in the pie dish. Smooth the potatoes to create an even layer.

Optionally, use a butter knife or a long, thin spatula to press into the potato surface every inch (2 ½cm) to create an attractive, undulating presentation.

Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden brown.

Allow the pie to cool for five minutes, then serve.

Enjoy your delicious vegetable pot pie with a potato topping!

Nutritional Information (per serving):

• Calories: ~300-350 kcal
• Protein: ~5-7g
• Carbohydrates: ~50-60g
• Dietary Fiber: ~7-9g
• Sugars: ~7-9g
• Fat: ~10-12g
• Saturated Fat: ~2-3g
• Sodium: ~700-800mg

Grocery List:

Produce:

• 2 onions
• 3 stalks celery
• 4 carrots
• 2 cups mushrooms
• 1 cup corn (fresh or frozen)
• ¼ cup fresh parsley
• 4 potatoes

Canned Goods:

• 1 tablespoon tomato paste
• 2 cups vegetable broth

Pantry:

• Vegetable oil
• Garlic (4 tablespoons minced)
• Dried thyme (2 teaspoons)
• Dried sage (2 teaspoons)
• Pepper (2 teaspoons)
• Salt (2 teaspoons)
• Flour (2 tablespoons)

Dairy or Dairy Alternatives:

• Vegan butter (1 tablespoon)
• Soy milk or nut milk (½ cup)