Vegan Shepherd's Pie - Gardner's Pie?
Ingredients
- 1 12-2 kg potatoes ⓘ
- 12 cup vegetable broth
- 1 tablespoon margarine, vegan ⓘ
- 2 tablespoons olive oil ⓘ
- 1 small onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 teaspoon cumin powder ⓘ
- 1 red pepper, chopped ⓘ
- 2 carrots, diced ⓘ
- 1 celery rib, diced ⓘ
- 1 cup cauliflower floret ⓘ
- 2 cups cabbage, shredded ⓘ
- 1 large zucchini, diced ⓘ
- 1 cup mushroom, chopped ⓘ
- 1 cup frozen corn ⓘ
- 1 cup frozen peas
- 1 cup frozen green beans ⓘ
- 1 (14 ounce) can diced tomatoes ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Preheat oven to 190C.
- 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 saute 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.
Nutrition & Diet Analysis (per serving)
845
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).