Vegetarian Mushroom Shepherd's Pie

Vegetarian Mushroom Shepherd's Pie
Vegetarian Mushroom Shepherd's Pie

This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. Yes, this recipe takes a little longer to prepare but it is definitely worth it! Try it and let me know if you liked it as much as I did.

Notes

If you are vegan use egg substitutes -  add 3-4 tbsp dry yeast flakes instead of using eggs.

Ingredients

  • 1 kg  red skin potatoes
  • 100 g  soy granules
  • 1 kg  button mushrooms
  • carrot
  • red bell pepper
  • onions, diced
  • bunch of dill, chopped
  • bunch of parsley, chopped
  • eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
  • sea salt, to taste
  • 1/2 tsp  ground pepper
  • 1 tsp  sweet paprika
  • 1 tbsp  dry thyme
  • 2 tbsp  unrefined sunflower oil

Directions

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 392˚. Put the casserole in the oven. Cook for 40 minutes.
 
Don't serve immediately. Let it cool for at least half an hour.
 

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Carbohydrate, by difference
27g
21%
Protein
5g
11%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
13mg
17%
Calcium, Ca
17mg
2%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
29µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
225mg
32%
Selenium, Se
7µg
13%
Sodium, Na
496mg
33%
Water
142g
5%
Zinc, Zn
1mg
13%

Vegetarian Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.