Vegan Shepherd's Pie
Total Time: 1 hour, 10 minutes
Serves: 4
Ingredients:
Filling
- 1 box Explore Cuisine Organic Red Lentil Penne
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 medium onion diced
- 3 tsp. minced garlic
- 3 large carrots peeled and cubed
- 1 Tbsp. water plus more for preparing pasta
- 2 tsp. Simply Organic Thyme
- 1 tsp. Bragg Organic Sprinkle 24 Herbs and Spices Seasoning
- 1 tsp. Simply Organic Turmeric
- 1 tsp. Simply Organic Oregano
- 1 tsp. Simply Organic Rosemary
- 1 tsp. Simply Organic Cumin
- 1 tsp. Simply Organic Black Pepper
- 1 tsp. Redmond Real Salt Sea Salt
- 1 cup organic frozen peas
Mashed cauliflower & potatoes
- 4 medium organic white or yellow potatoes peeled and cut into 1-1/2” pieces
- 1/2 head large cauliflower cut into chunks
- 3-1/2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 tsp. Redmond Real Salt Sea Salt
- 1/2 tsp. Simply Organic Black Pepper
- 2 Tbsp. Bragg Premium Nutritional Yeast Seasoning plus more for garnish
- 3 Tbsp. Milkadamia Macadamia Milk
- 1 Tbsp. diced green onion
- 1 tsp. minced garlic
- Water
Instructions:
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Preheat oven to 425 degrees F.
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In large pot over high heat, bring water and 1 tablespoon salt to boil. Boil potatoes 15 minutes. Add cauliflower; continue boiling 10 to 15 minutes, until both potatoes and cauliflower are soft. Drain; set aside.
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In medium pot over high heat, bring water to boil. Cook pasta 9 minutes. Drain; set aside.
-
In frying pan over medium heat, sauté buttery coconut oil, onion and garlic 3 minutes. Add carrots, 1 tablespoon water and filling spices; continue cooking 10 minutes.
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Meanwhile, mash together cauliflower, potato and remaining mashed potato ingredients until completely smooth.
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Mix pasta and peas into vegetable stir fry.
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In bottom of 9”x13” ceramic dish, arrange filling; top with mashed potatoes. Sprinkle 1 tablespoon nutritional yeast over. Bake 15 minutes.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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