Vegan Shepherd's Pie - Gardner's Pie?
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 2-2 kg potatoes
- 118.29 ml vegetable broth
- 14.79 ml margarine, vegan
- 29.58 ml olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4.92 ml cumin powder
- 1 red pepper, chopped
- 2 carrots, diced
- 1 celery rib, diced
- 236.59 ml cauliflower floret
- 473.18 ml cabbage, shredded
- 1 large zucchini, diced
- 236.59 ml mushroom, chopped
- 236.59 ml frozen corn
- 236.59 ml frozen peas
- 236.59 ml frozen green beans
- 396.89 g can diced tomatoes
- 4.92 ml salt
directions
- Preheat oven to 190°C.
- Skin the potatoes if you like - I usually don't. Cut them into chunks and boil until they are ready for mashing - about 20 minutes. Mash them with the veggie broth and margarine until they have a good stiff consistency - you don't want them gluey.
- In a large pan or wok - I always use the wok - cook the onion about 4 minutes. Add the cumin and garlic and cook an additional minute. Add all the remaining fresh veggies and sauté for about five minutes.
- Add in the frozen veggies, the canned tomatoes and the salt. Stir to mix thoroughly and cook another 2 or 3 minutes.
- Pour the veggie mixture into a large baking pan - I use 9x13 inches. Carefully cover the top with the mashed potatoes.
- Bake for about 30 minutes until the potatoes just start to brown.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.