Vegan Shepherd's Pie
This spin on tradition shepherds pie is just the comfort food you have been looking for.
- 2 Medium Onions
- 1 16 oz Baby Bella mushrooms
- 4 Cloves Peeled garlic
- 1 Tbsp Italian seasoning
- 1 Tsp Bells seasoning
- 2 Tsp Avocado oil
- 1 Tbsp Gluten Free Worcestershire sauce
- 2 Cans Organic cream corn
- 3 Cups Organic Frozen corn
- 2 Tsp Garlic salt
- 1 Tsp Black pepper
- 5 lb Bag Potatoes
- 2 tbsp Pink salt
- 1 tsp white pepper
- 2 tsp garlic salt
- 2 tbsp vegan butter
- 1/2 cup unsweetened almond milk
Start by peeling and dicing the potatoes. Get them into boiling, salted water.
Mince the garlic and dice the onions. Sauté the onion and garlic with avocado oil in a large skillet over medium heat until onions are starting to soften. (about 2-3 minutes)
While onions are cooking dice your mushrooms then get them in with the onions. Add your italian seasoning, bells seasoning, and worcestershire sauce. Cook for another 5 minutes on low heat then set aside.
When your potatoes are fully cooked, drain then mash. Add all your ingredients to the potatoes: Salt, white pepper, vegan butter, and milk. Make sure your mashed potatoes are smooth and creamy. Feel free to add your own touch with some chives or even a drop or two of hot sauce. Set potatoes aside.
Open your cans of cream corn and bag of frozen corn and lets get started on layering our Vegan Shepherds Pie.
Layer the bottom of your pan with the mushroom mixture. Then layer your cream corn, then frozen corn and sprinkle with your garlic salt and pepper. Next we are going to use a pipping bag with large floral tip to decorate with the mashed potatoes. Feel free to just spoon your mashed potatoes, I just like to be fancy. Then sprinkle with some paprika and put into heated 400 degree oven for 30 minutes. The last 5 minutes put on broil to brown the top to get that beautiful crust on the mashed potatoes.