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Vegan Mushroom Shepherd's Pie
- Serves 8
- 30 Minutes
- Main Dish
- Vegan, Gluten-Free, Nut-Free
- 253 Calories
Mushroom Shepherd's Pie Overview
This Mushroom Shepherd’s Pie is another simple recipe that can blow your mind with the richness of flavors. The simplicity of ingredients is the key here. Coconut milk, smoked paprika, mushrooms, and garlic are all-time favorites in our household that go along really well together and enhance meals with various other ingredients.
I am a firm believer in simplicity, especially in the kitchen. The less is more; the quality is everything. It is lovely to create a variety of spices and herbs in the household. However, it is not necessary to possess tons of exotic and sophisticated ingredients. It’s best to have the basic ones at the quality level.
So, for a start, peel potatoes and boil them in salted water until soft. Mash cooked potatoes with smoked paprika and coconut milk. Alternatively, you can use any other plant milk, but coconut one gives a specific subtle sweetness and smoothness to the dish.
Cook mushrooms with garlic and onions in a separate pan. Layer the cooked mushrooms in a baking dish between layers of mashed potatoes. Spread some coconut milk, vegan cream, or sprinkle with plant-based cheese on top and bake for 10 minutes.
How to Serve Mushroom Shepherd's Pie
Serve the Mushroom Shepherd’s Pie while still warm with some salad on the side or solely with chives on top. To make it even more wholesome, include your favorite protein source: tofu, tempeh, cooked beans or chickpeas. Bon appetit!
Mushroom Shepherd's Pie
This Mushroom Shepherd's Pie makes a delicious comforting meal recipe. This only requires a few simple ingredients and results in a rich blend of flavors.
Servings: 8
Calories: 253kcal
Ingredients
- 8 medium potatoes boiled
- sea salt
- 1/2 can coconut milk full fat or light
- 500 g mushrooms sliced
- 3 medium onions sliced to half moons
- 3 cloves of garlic chopped
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- pepper
- vegan cheese optional
- 1 tbsp olive oil
Instructions
- Heat a pan over medium heat, add olive oil and let it warm up. Add sliced onions and cook until translucent (5 mins).
- Add mushrooms and garlic to the same pan, add salt, pepper, a bit of smoked paprika and cayenne powder. Let cook for around 10 minutes, until mushrooms release most of the moist.
- In a large bowl add drained boiled potatoes, smoked paprika, 1/2 tsp sea salt and pepper, coconut milk and mash together.
- Warm-up the oven to 200 C. Take a casserole/roasting tray, lightly oil the bottom. Spread half of the mashed potatoes onto the bottom. Add the cooked mushrooms and top up with the rest of the mashed potatoes.
- Spread a bit of coconut milk on top, sprinkle with a bit of shredded vegan cheese.
- Bake in the oven for 10 minutes. Serve right away or let rest for a couple of hours to allow the flavors to blend. Optionally, add some greens on the side.
Nutrition Facts:
Nutrition Facts per slice of the Mushroom Shepherd’s Pie (in case of 8 slices):
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