Click here to printVegan Shepherd’s Pie
This cheap and wholesome meal takes around 1 hour to prepare and can easily feed a hungry family. I have used cashew milk in this recipe made with Loving Earth’s Really Raw Cashews. Nut milk is a great alternative to soy or cow’s milk! The video below will take you through the process step by step.
MAKES 12 slices
ingredients
For the filling
- 2 tbsp Coconut Oil
- 1 brown onion, diced
- 2 cups tempeh, grated
- 1 carrot, finely diced
- ½ cup sweet potato, finely diced
- 1 large tomato, finely diced
- 1 cup water
- 1 zucchini, diced
- 1 cup corn kernels
- ½ cup tomato sauce
- 1 tsp sea salt
For the topping
- 8 medium potatoes, peeled and quartered
- 1 tsp sea salt
- 2 tbsp vegan margarine
- 1 cup Really Raw Cashew milk
- 4 tbsp nutritional yeast
- 1 tsp sweet paprika
method
- Step 1 :Preheat the oven to 180 degrees.
- Step 2 :Lightly fry onion in a pan with the Coconut Oil until soft.
- Step 3 :Add tempeh and fry for 1 minute. Add carrots and sweet potato and cook for a further 2 minutes. Add tomatoes and cook for 1 minute.
- Step 4 :Add water, zucchini, corn and tomato sauce and stir.
- Step 5 :Bring the mixture to boil, then reduce heat and simmer until all liquid reduces (we want thick but not dry). Season with sea salt and pepper.
- Step 6 :Place potatoes, water and sea salt in a pot to boil until cooked. Drain the water and mash with margarine, cashew milk and the remaining ingredients.
- Step 7 :Empty the filling into a casserole dish and evenly scoop the mashed potatoes on top.
- Step 8 :Bake in the oven for aproximately 45 minutes until the topping is golden brown and the centre is hot.
Article printed from Loving Earth: https://lovingearth.net/