Our Smart Green Cookbook

Shepherd's Pie

Prep time: 30 min | Total time: 90 min |

Conservation: 4 days | Freezable

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Allergens: Soy, Corn

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Prepare the top layer:

Boil the peeled potatoes in a large pot of water until they are fork-tender, about 10-15 minutes.

Drain them well and return them to the pot.

Mash them until smooth, incorporating the vegan butter and plant-based milk.

Adjust with salt, according to the recipe or to taste. Set aside.

Start preheating the oven 200°C (400°F).

Prepare the bottom layer:

Heat the oil in a skillet over medium-high heat.

Add the onions and sauté for 5 minutes, stirring occasionally.

Stir in the ground soy, followed by parsley, rosemary, thyme, salt, and pepper.

Cook for 6-8 minutes, allowing the soy to brown slightly.

Add the Worcestershire sauce and freshly minced garlic and cook for another minute.

Stir in the flour and tomato paste.

Pour in the vegetable broth and toss in frozen peas, carrots, and corn.

Bring everything to a boil, then reduce the heat and let it simmer for 5 minutes.

Prepare the dish:

Spread the bottom layer evenly into a 20x30 baking dish, pressing it gently to create a solid base.

Layer the mashed potatoes on top, smoothing them out with a spoon or spatula.

Bake uncovered for 25-30 minutes, until the edges bubble and the potatoes develop a light golden crust.

Once out of the oven, let rest for 15 minutes.