Vegetable Shepherd's Pie
photo by esmerelda smoot
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 potatoes, peeled and quartered
- 118.29 ml water (saved from boiling potatoes)
- 1.23 ml salt (I usually use more)
- 1.23 ml onion powder
- 354.88 ml garbanzo beans
- 236.59 ml frozen corn, thawed
- 236.59 ml frozen peas, thawed
- 78.78 ml peanut butter (crunchy is best!)
- 118.29 ml water
- 4.92 ml seasoning salt
directions
- Place potates in a pan and add water to cover. Boil 15-20 minutes. Drain, reserving 1/2 c liquid. Mash with liquid, salt, and onion powder.
- Combine beans, corn, and peas in a 9-inch pie pan.
- Whisk together peanut butter, water, and seasoned salt until smooth. Pour over veggies, and top with potatoes.
- Bake at 350 for 35 minutes.
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Reviews
-
A really, really tasty and (virtuously) vegan shepherd's pie recipe! The peanut butter and garbanzo bean combo was ingenious! I used crunchy, natural peanut butter, added 1/2 teaspoon salt and used Vege-sal for the seasoned salt. Instead of onion powder I used 1 tablespoon of dried onion flakes because I had it on hand. Otherwise no changes. Although it takes a bit of time for the boiling and baking part, the actual assembly was a breeze and was well worth the time. My only suggestion is to add some carrots too for the vitamin A, making it a complete meal in itself:D BF really liked it too. I think this will become a staple in my house!
Tweaks
-
A really, really tasty and (virtuously) vegan shepherd's pie recipe! The peanut butter and garbanzo bean combo was ingenious! I used crunchy, natural peanut butter, added 1/2 teaspoon salt and used Vege-sal for the seasoned salt. Instead of onion powder I used 1 tablespoon of dried onion flakes because I had it on hand. Otherwise no changes. Although it takes a bit of time for the boiling and baking part, the actual assembly was a breeze and was well worth the time. My only suggestion is to add some carrots too for the vitamin A, making it a complete meal in itself:D BF really liked it too. I think this will become a staple in my house!
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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