Vegan Shepherd's Pie
Ingredients
The mashed topping
-
1½
pounds
potatoes or sweet potatoes
-
⅔
cup
full-fat coconut milk
-
to taste
N/A
fine grain sea salt
The filling
-
1
tablespoon
coconut oil
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
8
ounces
mushrooms, chopped
-
1
cup
crushed tomatoes
-
2
teaspoons
garam masala
-
2
cups
cooked yellow or green split peas
-
1
cup
peas (fresh or frozen)
To serve
-
to taste
N/A
melted coconut oil
-
to taste
N/A
chopped serrano chiles
-
to taste
N/A
micro greens
-
to taste
N/A
scallions
Instructions
- Preheat the oven to 375°F with a rack in the center.
- Boil the potatoes or sweet potatoes in salted water until tender, then drain and mash with coconut milk and salt.
- In a large saucepan, heat coconut oil and sauté onion and garlic until translucent, then add mushrooms and cook until browned.
- Stir in crushed tomatoes and spices, then add cooked split peas and peas, cooking for another minute.
- Transfer the filling to a baking dish and top with the mashed potatoes, spreading evenly.
- Bake for 25 minutes, then broil briefly for extra color and texture before serving.
Nutrition Facts (estimated)
Servings
6
Calories
413
Total fat
9g
Total carbohydrates
64g
Total protein
23g
Sodium
81mg
Cholesterol
0mg
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