Vegetarian Mushroom Shepherd's Pie Recipe


Nutrition

Cal/Serving: 130
Daily Value: 6%
Servings: 12

Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat3g5%
Saturated1g3%
Trans0g0%
Carbs22g7%
Fiber4g15%
Sugars4g0%
Protein6g12%
Cholesterol17mg6%
Sodium493mg21%
Calcium33mg3%
Magnesium38mg10%
Potassium744mg21%
Iron2mg10%
Zinc1mg6%
Vitamin A1727IU35%
Vitamin C40mg66%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg24%
Niacin (B3)4mg22%
Vitamin B60mg21%
Folic Acid (B9)48µg12%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K85µg107%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

3.68
Ratings50

INGREDIENTS

  • 1 kg red skin potatoes
  • 100 g soy granules
  • 1 kg button mushrooms
  • 1 carrot
  • 1 red bell pepper
  • 2 onions, diced
  • 1 bunch of dill, chopped
  • 1 bunch of parsley, chopped
  • 2 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.
 

Recipe Details

Servings: 12
Total time: 1 hour
Cuisine: American, Family, Food, Vegetarian
Special Designations: Low-fat, Vegan, Vegetarian, Healthy

Notes and Substitutions:

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



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