Vegan Shepherd’s Pie

My vegan version of Shepherd’s pie. Enjoy!

For the filling

300g mushrooms

2 tbsp tamari 1 onion

1 clove garlic

100ml green peas

150ml sweet corn

3 tbsp tomato purée

1 tbsp vegetable stock powder

50ml vegan red (or white) wine

400ml canned diced tomatoes

Sea salt

Black pepper

Olive oil for frying

For the topping

900g potatoes

50ml rapeseed oil

150ml plant-based milk

Sea salt

Black pepper

Filling

Rinse the mushrooms and put them in a household mixer together with the tamari. Pulse until the mushrooms are roughly chopped. Set aside. Finely chop the onion and grate the garlic. In a frying pan, fry the onion and garlic for a few minutes on medium heat. Add the green peas and the sweet corn. Fry for another couple of minutes. Add the tomato purée, the vegetable powder and then the mushroom mix. Fry for about 5 minutes on medium heat, then add the wine. Let it simmer for a few minutes, and lastly add the canned tomatoes. Add the salt and pepper. Let it simmer for another 5 minutes.

Topping

Peel the potatoes. Cook them on low heat for about 20 minutes. Drain from water. Mash with a fork, add the rapeseed oil and the milk and mash/whisk until fluffy. Add the salt and pepper.

Assemble the pie in a baking pan by spreading out the filling, and on top the mashed potatoes. Create the pattern with a fork. Bake in the oven on 200 °C for 15-20 minutes. Let the pie cool for a few minutes before serving.