Vegetarian Mushroom Shepherd's Pie
 
Prep time
Cook time
Total time
 
This vegetarian mushroom shepherd's pie is the perfect comfort food, even the pickiest eaters will love! It also has a vegan version.
Author:
Recipe type: Main
Cuisine: American
Serves: 10+
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 5 Tbsps nutritional yeast + 4 Tbsps tapioca starch, dor vegans)
  • sea salt, to taste
  • ½ tsp ground pepper
  • 1 tsp sweet paprika
  • 1 Tbsp dry thyme
  • 2 Tbsps sunflower oil
Instructions
  1. Peel 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.
  2. Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
  3. Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Sauté for 10 minutes.
  4. * 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.
  5. 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.
  6. Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.
  7. Don't serve immediately. Let it cool for at least half an hour.
Notes
I used a ~40x15cm casserole.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/vegetarian-mushroom-shepherds-pie-with-vegan-version/