VEGETARIAN MUSHROOM SHEPHERD'S PIE - WITH VEGAN VERSION
This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat.
Provided by gourmandelle
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
- Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
- Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
- * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
- Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
- Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
- Don't serve immediately. Let it cool for at least half an hour.
- *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.
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rana zubair
[email protected]This recipe is definitely on my to-cook list.
Nalugo Maulisia
[email protected]I can't wait to try this recipe! It looks so delicious.
Mercy Muthoni
[email protected]This dish is so delicious and comforting. It's the perfect meal for a cold winter night.
G Miller Jr
[email protected]This recipe is a keeper! I'll be making it again and again.
MUQADDAS IRFAN
[email protected]I've never made shepherd's pie before, but this recipe made it so easy. I'm definitely going to make it again.
Rao shayan Rajput
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Tracy Thies
[email protected]I made this recipe for my vegan friend and she loved it! She said it was the best shepherd's pie she had ever had.
Esther Adeni
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your veggies in.
Brozo Bairagi
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
elliot gqangeni
[email protected]My kids loved this recipe! They ate it all up.
Anta Akter
[email protected]This dish is so comforting and satisfying. It's perfect for a cold winter night.
Tsedale G/Mariam
[email protected]I followed the recipe exactly and it turned out great! The only thing I might change next time is to use a different type of mushroom.
Riwaj Soni
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning.
Goop Browne
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The flavors were well-balanced and the texture was perfect. I'll definitely be making this again.
Slindile Gumbi
[email protected]This is one of my favorite vegetarian recipes. It's so easy to make and it's always delicious. I love the combination of the mushrooms, vegetables, and mashed potatoes.
MUHAMMAD ASIM MUHAMMAD ASIM
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The mushrooms are so savory and the mashed potatoes are the perfect comfort food. I like to add a little bit of extra thyme and rosemary to the filling for even more flavor.
Fernanda Clay
[email protected]This vegetarian mushroom shepherd's pie was a hit with my family! The filling was hearty and flavorful, and the mashed potato topping was creamy and cheesy. I especially appreciated the fact that it was easy to make vegan by using plant-based milk an