Rustic Mushroom Shepherds Pie

My husband's family is Irish, and they love their traditional meals. When we made the choice to go vegan, we thought we would have to give up all of the fond foods that we grew up loving, but over time I've crafted recipes that take us right back to our roots.

Please enjoy this dish, as it brings our little home much warmth and joy when shared amongst friends and family.

Happy Fall!

For the Filling:

1 yellow onion, diced

3 stalks celery, diced

2 carrots, diced

8 oz baby bella mushrooms, sliced

3 cloves of garlic, minced

1 sprig of fresh rosemary, finely chopped

1/4 tsp dried thyme

1/2 Cup frozen or fresh green peas

1/2 Tbsp tomato paste

1 1/2 Tbsp cornstarch

2 Tbsp Nutritional Yeast

1/4 Cup dry red wine (I used Cabernet)

1/2 Cup water (+ more, if needed)

Sea Salt & Pepper, to taste

Oil for sauteing (Optional)

For the Potatoes:

4 Russet Potatoes (Or potato of choice), washed and cubed

2 Cloves of garlic, minced

2 Tbsp Dried onion Flakes or powder

1 tsp finely chopped fresh rosemary

2 Tbsp Nutritional Yeast

Water

Plant Milk (Optional)

Sea Salt & pepper, to taste

Method:

Place cubed potatoes into a medium pot, add garlic, onion flakes, 1/2 of the rosemary, a pinch of sea salt, and enough water to cover 1/2 of the potatoes. (You want to steam them, not make potato soup.) Bring to a boil, cover with a tight fitting lid and then reduce heat to low. While potatoes steam, begin work on the filling.

In a Medium cast iron skillet over medium heat, saute the onion, celery, carrots, garlic, and mushrooms until onions are translucent and the mushrooms are beginning to shrink, add rosemary and time, stir. Add tomato paste and stir. Pour in red wine, you should hear a loud hiss/sizzle, stir until reduced. Add Corn starch and quickly stir, coating all of the vegetables, add water and stir, getting out any lumps. Add nutritional yeast and green peas, stir. If your mixture is too thick, add more water, if it is too thin, slowly add small amounts of corn starch. Filling should be the consistency of a brown gravy. Season according to taste with salt and pepper.

Check your potatoes, they should be easily broken apart with a form. Remove from heat. Using an electric hand mixer, begin to slowly break down the potatoes, they will be dry. Add Water (Or neutral flavored plant milk.) until a cream texture is achieved. Add Nutritional yeast, rosemary, more salt if needed and pepper.

Transfer mashed potatoes onto the filling and carefully spread almost to the edges.

Optional: Lightly spray the potato topping with avocado oil before putting in the oven for a golden broken finish.

Place Shepherds Pie under the broiler for about 5 minutes, or until golden brown.

Enjoy!

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