Vegetarian Mushroom Shepherd's Pie

Ingredients

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

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.

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.
 

Notes

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

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