Vegan Shepherd's Pie
Gluten-free, vegan, & Kosher for Passover - what more could you ask for? Made with quinoa, walnuts, & mushrooms, this Shepherd's Pie is sure to leave you full after a seder or a weeknight dinner.
Servings: 8 servings
Equipment
- 2 pie or baking dishes
Ingredients
Mashed Potato Topping
- 4 large red potatoes
- 6 tbsp non-dairy milk
- 2.5 tsp salt
- .5 tsp pepper
Filling
- 1 yellow onion, chopped
- 1/2 cup quinoa
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 1 cup carrots, chopped
- 3 garlic cloves, minced
- 2 cups baby bella mushrooms, chopped
- 1 cup raw walnuts, unsalted, chopped
- .5 cup parsley, chopped
- 2 cups vegetable broth
- 3 tbsp almond flour
- .5 tsp pepper
- 1 tsp thyme
- .5 tsp cayenne (optional)
- .5 tsp paprika
- 2 tsp salt
- .5 tsp pepper
- .5 tbsp olive oil
Instructions
To make the mashed potato topping:
- Cube the mashed potatoes and boil for 20 minutes. Mash with a potato masher until you get to your desired consistency.
- Add the rest of the ingredients and mix with a spoon. Set aside.
To make the filling:
- Preheat the oven to 375 degrees F.
- Heat the olive oil over medium heat. Saute the onions, garlic, and carrots for 7 to 10 minutes or until the onions begin to turn translucent.
- Add all of the ingredients to a bowl and mix well.
- Divide the mixture into two pie or baking dishes and spoon the mashed potatoes evenly over each. Spread the mashed potatoes so it covers the entire top of the mixture and reaches the edges.
- Bake in the oven on the middle rack for 55 minutes. The edges should be bubbling over and the potatoes on top should have some crispy spots.
- Remove from the oven and let cool for 20 minutes. Serve warm!
Notes
You can store your leftovers in the fridge for up to 4 days covered in tinfoil.