Veggie Shepherd's Pie

• Produce

  • 1 Bay leaf
  • 2 cans Chickpeas
  • 3/4 lb Mushrooms
  • 1 Onion, medium
  • 2 tbsp Parsley or green onions
  • 1 Potatoes
  • 2 tsp Powdered garlic
  • 3 lb Purple potatoes
  • 4 cups Veggies, mixed frozen or fresh

• Refrigerated

  • 1 1/4 cup Coconut or almond milk

• Canned Goods

  • 4 tbsp Tomato paste
  • 2 cups Vegetable broth

• Condiments

  • 1 tsp Worcestershire, vegan

• Baking & Spices

  • 1 Filling
  • 2 tbsp Flour
  • 2 tsp Italian seasonings
  • 1 Sea salt & pepper and pepper
  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 3 tbsp Greek yogurt

• Beer, Wine & Liquor

  • 11 tbsp Red wine

Found on staceyhomemaker.com

Description

Ingredients

• Filling -
• 2 Tbsp olive oil
• 3 Tbsp + ½ cup red wine
• ¾ lb mushrooms, sliced
• 1 medium onion, diced
• 4 cups mixed veggies, frozen or fresh
• 2 cans chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 tsp garlic powder
• 2 tsp Italian seasonings
• 4 Tbsp tomato paste
• 2 Tbsp flour
• 1 tsp vegan Worcestershire
• 1 bay leaf
• Sea salt and pepper to taste
• Potatoes -
• 3 LB Purple potatoes, peeled
• 1¼ cup coconut or almond milk
• 3 Tbsp greek yogurt
• 1 Tsp garlic powder
• Sea salt & pepper and pepper to taste
• 1 cup cheddar cheese
• 2 Tbsp parsley or green onions for garnish

Directions

• Preheat oven to 400 degrees.
• In a large saute pan over medium heat, cook mushrooms in 1 Tbsp olive oil for 5 minutes. Add 3 Tbsp of red wine and continue to cook until lightly browned and wine is absorbed. Remove mushrooms, set aside.
• Wash and peel the potatoes, add to the pot. Fill pot with water and salt. and bring to a boil for 20 minutes or fork tender.
• Add 1 Tbsp olive oil to pan, add diced onions and cook 5-8 minutes until soft. Push to one side and add frozen veggie mix to other side of pan. Add 1 Tbsp water, cover and let steam for a few minutes. Stir to combine.
• Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, ½ cup red wine, and flour. Bring to a low simmer, let cook for 2-3 minutes or until the sauce has thickened reduced.
• Remove vegetable mixture from heat and place into a large casserole dish. Spread it out evenly.
• Drain potatoes, add milk, greek yogurt, garlic powder, salt and pepper. Mash until creamy.
• Spread the mashed potatoes over the veggies.
• Add shredded cheese, cover with parchment or foil and bake 30-40 minutes until browned and bubbly. Remove the foil 10 minutes before its done so the top will brown.
• Let sit for 5 minutes to set up, serve and enjoy!
• Garnish with parsley or green onions over the top.