Vegan Shepherd's Pie
Total Time: 1 hour, 10 minutes
Serves: 4
Ingredients:
Filling
- 1 box Explore Cuisine Organic Red Lentil Penne
- 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 medium onion diced
- 3 tsp. minced garlic
- 3 large carrots peeled and cubed
- 1 Tbsp. water plus more for preparing pasta
- 2 tsp. Simply Organic Thyme
- 1 tsp. Bragg Organic Sprinkle 24 Herbs and Spices Seasoning
- 1 tsp. Simply Organic Turmeric
- 1 tsp. Simply Organic Oregano
- 1 tsp. Simply Organic Rosemary
- 1 tsp. Simply Organic Cumin
- 1 tsp. Simply Organic Black Pepper
- 1 tsp. Redmond Real Salt Sea Salt
- 1 cup organic frozen peas
Mashed cauliflower & potatoes
- 4 medium organic white or yellow potatoes peeled and cut into 1-1/2” pieces
- 1/2 head large cauliflower cut into chunks
- 3-1/2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- 1 tsp. Redmond Real Salt Sea Salt
- 1/2 tsp. Simply Organic Black Pepper
- 2 Tbsp. Bragg Premium Nutritional Yeast Seasoning plus more for garnish
- 3 Tbsp. Milkadamia Macadamia Milk
- 1 Tbsp. diced green onion
- 1 tsp. minced garlic
- Water
Instructions:
- Preheat oven to 425°F.
- In a large pot over high heat, bring water and 1 tablespoon salt to a boil. Boil potatoes for 15 minutes.
- Add cauliflower and continue boiling for 10 to 15 minutes, until both potatoes and cauliflower are soft. Drain and set aside.
- In a medium pot over high heat, bring water to a boil. Cook pasta for 9 minutes. Drain and set aside.
- In a frying pan over medium heat, sauté coconut oil, onion, and garlic for 3 minutes.
- Add carrots, 1 tablespoon water, and filling spices; continue cooking for 10 minutes.
- Meanwhile, mash together cauliflower, potatoes, and remaining mashed potato ingredients until completely smooth.
- Mix cooked pasta and peas into the vegetable stir-fry mixture.
- In the bottom of a 9”x13” ceramic dish, arrange the filling; top with mashed potatoes.
- Sprinkle 1 tablespoon nutritional yeast over the top.
- Bake for 15 minutes until heated through and slightly golden.
