Serves 4-6
This #MeatlessMonday we’re making it easy as pie… Shepherd’s Pie that is!
Everything (and we mean everything) tastes better under a fluffy layer of mashed potatoes, including veggies.
The ultimate comfort food dish tailored just for you.
This is only the veginning!
mashed potatoes
2 russet potatoes, peeled and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
1 head cauliflower, cut into florets
¼ cup non-dairy milk or veggie stock
2 Tbsp vegan margarine or olive oil
sea salt, to taste
freshly ground pepper, to taste
VEGGIE FILLING
2 Tsbp olive oil
1 large onion, finely chopped
8 oz packet baby bell or cremini mushrooms, trimmed and sliced
2 carrots, chopped
2 tsp garlic powder
2 tsp dried thyme
1 cup green peas
1 ½ cups pearled barley
½ cup nutritional yeast flakes
2 ½ cups non-dairy milk
2 cups water
2 tsp sea salt
½ tsp freshly ground pepper
PREP
Preheat oven to 375°.
MASHED POTATOES
Place diced potatoes, diced parsnips and cauliflower florets in a large pot and cover with cold water. Add sea salt generously to pot, cover and bring to a boil.
Boil until vegetables are fork tender. Drain and return to pot.
Add non-dairy milk and margarine; mash together. Add more non-dairy milk or margarine as needed.
Season with sea salt and freshly ground pepper to taste.
VEGGIE FILLING
In a large skillet, heat olive oil over medium heat and sauté chopped onions, sliced mushrooms, and chopped carrots until soft and lightly browned. Add garlic powder, thyme, sea salt and freshly ground pepper and let cook a few more minutes.
Transfer vegetables to a 9 x 13 inch pan. Gently stir in peas, barley, nutritional yeast, non-dairy milk, and water. The pan should be very full.
Cover pan with foil and carefully place in the oven. Let cook for 1 hour and 15 minutes, and then remove the foil. Let bake, uncovered, stirring occasionally with a wooden spoon, for 20 to 30 minutes more, or until barley is cooked and most of the liquid is absorbed.
Remove from oven and spread an even layer of mashed potatoes over the top. Return to the oven for an additional 10 minutes, or until the top starts to look golden brown.
Notes + Serving Tips
Allow to rest five minutes before serving.
Garnish with a sprinkle of parsley flakes and chili flakes for some added heat.