*Sorry about the super lame photo; I totally forgot to photograph the goods before serving our vegan Thanksgiving...
I have made this recipe a few times but never the exact same way. I like to use vegetables that are locally grown and therefore in season. So when you’re making this recipe consider experimenting a little with the vegetables, maybe see what’s available at your local farmer’s market.
My version of this recipe was inspired from a Shepherd’s Pie on
HappyVeganFace.
What you'll need:
-4 small/medium potatoes (diced, try gold, purple, or red& leave some of the skins on)
-2 carrots (cut how you like- I slice them in thick circles then cut them in half, like half moon shape)
-4 sprigs of green onion (chopped, including some of the white part)
-small bunch of broccoli or cauliflower (chopped small)
-handful of green beans or snap peas (chopped)
-corn off one cobb or ½ cup frozen corn
-1 cup cooked white beans
-1 1/4 cup unsweetened plain almond milk
-3 tbsp flour (use brown rice flour for Gluten Free)
-½ tsp miso
-1 ½ tsp. poultryseasoning
-¼ tsp. cayenne pepper
-Salt & pepper to taste
-¼ cup unsweetened plain almond milk (just enough to mash the potatoes)
-2 tbsp margarine (we use earth balance)
-1/3 cup nutritional yeast (optional)
-4 tbsp fresh parsley
What’s Next:
-Boil the potatoes in water until tender. When done, drain & set aside
-Preheat oven to 375
-Heat up a splash of olive oil in a large pan & sauté the carrots and green onion on medium heat for a couple minutes
-Add in the broccoli/cauliflower, green beans/peas, & corn and sauté for another few minutes under a closed lid
-Add the flour and stir to combine w/ the vegetables
-Add the milk and stir until it becomes near thick
-Add the beans, miso, poultry seasoning, salt & pepper. Stir to combine and continue heating over low heat under a closed lid for 2-3 minutes. Then turn off the heat
-Mash the potatoes with the margarine & a few splashes of milk until they are the consistency you like, season w/salt & pepper
-Lightly oil an 8x8 or 7x9 baking pan & pour the vegetable mixture in, evenly distributing the mix
-Sprinkle the nutritional yeast and parsley on top then spread the mashed potatoes on top, being careful not to incorporate the potatoes w/ the vegetables- just use a large fork or spoon to drag the potatoes over the mixture (at this point you can refrigerate the “pie” for up to two days before baking)or…
-Bake for about 30 minutes- until the potatoes start to turn a little crusty; you may see some gravy coming out of the sides- yum! Serve with some extra gravy if you like.
*Feeds 6*
I have made this recipe a few times but never the exact same way. I like to use vegetables that are locally grown and therefore in season. So when you’re making this recipe consider experimenting a little with the vegetables, maybe see what’s available at your local farmer’s market.
My version of this recipe was inspired from a Shepherd’s Pie on
HappyVeganFace.
What you'll need:
-4 small/medium potatoes (diced, try gold, purple, or red& leave some of the skins on)
-2 carrots (cut how you like- I slice them in thick circles then cut them in half, like half moon shape)
-4 sprigs of green onion (chopped, including some of the white part)
-small bunch of broccoli or cauliflower (chopped small)
-handful of green beans or snap peas (chopped)
-corn off one cobb or ½ cup frozen corn
-1 cup cooked white beans
-1 1/4 cup unsweetened plain almond milk
-3 tbsp flour (use brown rice flour for Gluten Free)
-½ tsp miso
-1 ½ tsp. poultryseasoning
-¼ tsp. cayenne pepper
-Salt & pepper to taste
-¼ cup unsweetened plain almond milk (just enough to mash the potatoes)
-2 tbsp margarine (we use earth balance)
-1/3 cup nutritional yeast (optional)
-4 tbsp fresh parsley
What’s Next:
-Boil the potatoes in water until tender. When done, drain & set aside
-Preheat oven to 375
-Heat up a splash of olive oil in a large pan & sauté the carrots and green onion on medium heat for a couple minutes
-Add in the broccoli/cauliflower, green beans/peas, & corn and sauté for another few minutes under a closed lid
-Add the flour and stir to combine w/ the vegetables
-Add the milk and stir until it becomes near thick
-Add the beans, miso, poultry seasoning, salt & pepper. Stir to combine and continue heating over low heat under a closed lid for 2-3 minutes. Then turn off the heat
-Mash the potatoes with the margarine & a few splashes of milk until they are the consistency you like, season w/salt & pepper
-Lightly oil an 8x8 or 7x9 baking pan & pour the vegetable mixture in, evenly distributing the mix
-Sprinkle the nutritional yeast and parsley on top then spread the mashed potatoes on top, being careful not to incorporate the potatoes w/ the vegetables- just use a large fork or spoon to drag the potatoes over the mixture (at this point you can refrigerate the “pie” for up to two days before baking)or…
-Bake for about 30 minutes- until the potatoes start to turn a little crusty; you may see some gravy coming out of the sides- yum! Serve with some extra gravy if you like.
*Feeds 6*
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