Vegan Shepherd’s Pie

Hearty vegetables with a spicy red wine and tomato sauce, topped with fluffy mashed sweet potatoes make this vegan shepherd’s pie a perfect comfort food.

1 sweet potato – 350 g/0.7lb after peeling
2-3 potatoes – 350 g/0.7lb after peeling
2-3 tbsp almond milk (or milk of your choice)
1 onion
250 g/0.5 lb mushrooms
3 cloves of garlic
1 zucchini
2 carrots
4 celery sticks
1 bell pepper
1 aubergine
½ cup of frozen corn
1 cup of red wine (I used Metzger Prachtstück)
1 cup of tomato passata
2 tbsp balsamic vinegar
1 tsp dried summer savory
1 tsp smoked paprika
1 tsp fresh chopped rosemary
1 small handful of chopped fresh basil
1 small handful of chopped fresh oregano
salt, pepper

View the full recipe at Green Evi →