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Home » Vegan Shepherd’s Pie with Savory Mushroom Gravy

Vegan Shepherd’s Pie with Savory Mushroom Gravy

November 22, 2017 by lettyskitchen Leave a Comment

Vegan-Shepherds-Pie-HA-6911-copy

Vegan Shepherd’s Pie with Savory Mushroom Gravy

Prep time: 50 minutes
Cook time: 25 minutes
Total time: 75 minutes
Serves: 6 servings.

Rich vegetables with vegetarian mushroom gravy baked under a golden mashed potato blanket, a comfort-food cross between a casserole and a pie.

Ingredients

For the garlic potato topping:
2 pounds Yukon Gold potatoes well-scrubbed or peeled if desired
1 bulb garlic (6 to 8 cloves), peeled
2 tablespoons extra virgin olive oil
½ to ¾ teaspoon sea salt
For the mushroom gravy:
¼ cup extra virgin olive oil
1 pound fresh mushrooms sliced
3 tablespoons arrowroot starch or whole wheat flour
1 1/2 cups vegetable broth
1 tablespoon finely chopped fresh sage or 1 ½ teaspoons dried sage
1 tablespoon finely chopped fresh thyme or 1 ½ teaspoons dried thyme
1 1/2 teaspoons dried marjoram
2 teaspoons tamari soy sauce
1 teaspoon fresh squeezed lemon juice
For the filling:
1 tablespoon extra virgin olive oil
1 onion chopped
3 or 4 carrots diced in ½-inch cubes about 1 ¼ cups
1/2 small cauliflower broken into florets about 2 cups
½ cup vegetable broth
1 cup frozen peas
1 8- ounce package baked tofu any flavor, cut into 1/4-inch cubes
1 tablespoon tamari soy sauce
2 pinches cayenne pepper
Olive oil and paprika for top

Instructions

View the full recipe at Letty’s Kitchen →

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Filed Under: Gluten-Free, Main Dishes, Vegan Tagged With: baked tofu, cauliflower, mushrooms, potatoes

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