{vegan} Southwestern Sheperd’s Pie

Vegetarian Sheperd's Pie

What you’ll need: 4 indvidiual servings

2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)

1/4 C almond milk

1 C brown or wild rice cooked

1 tbsp olive oil

1 medium white onion chopped

2 garlic cloves minced

1 small package of cremini mushrooms sliced

2 celery stalks chopped

1 carrot peeled and chopped

1 C corn (I use frozen)

1/4 C vegtable stock or water–if needed

1 can diced tomatoes

1 tsp sea salt

1 tsp black pepper (x2)

2 tsp paprika (x2)

What you’ll do:

Heat oven to 350 degrees F

In a large bowl mash the sweet potatoes with milk, salt and pepper

Set aside

In a large skillet heat olive oil over medium heat

Add garlic and roast until fragrant (about 4 minutes)

add onion and cook until translucent

Season with salt and pepper

Add mushrooms, carrot, celery and corn

Cook for a few minutes until slightly softened

Add tomato paste, salt, pepper and paprika

Stir in rice and simmer for 10 minutes

If mixture is too thick add 1/4 stock or water

Spoon rice mixture into individual ramikens and top with sweet potatoes

Sprinkle each pie with rosemary

Back covered with foil for 30 minutes


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