This mushroom shepherd’s pie is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat. This recipe was made by my mom, who is eating less and less meat and she’s trying to “vegetarianize” all recipes that she cooks. I’m am so happy that I succeeded in changing my parents’ eating habits even just a little.

Yes, this mushroom shepherd’s pie recipe takes a little longer to prepare but it is totally worth it! Try it and let me know if you liked it as much as I did.

Ingredients:

• 1 kg red skin potatoes
• 100g 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 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.