Maya’s Shepherd’s Pie

My daughter’s favorite food is Shepherd’s Pie. I don’t want her to get bored of it, and I try to make it a bit healthier for her, so I have to be creative.

So last night, I opened the fridge and grabbed whatever leftover veggies I had, put them all in the food processor, and voila! The best shepherd’s pie E-V-E-R!!

Feel free to play with the ingredients, based on what you have at home (carrots, peas, corn…)

What you’ll Need:

• half a small cauliflower
• about 10-15 mushrooms
• 1 Onion
• 5 medium potatoes
• half sweet potato
• 2 tomatoes
• Coconut cream
• Olive oil
• Vegan BBQ sauce
• Paprika, garlic powder, salt and peeper
• Vegan ground “beef”

How to make:

• Preheat the oven to 350F (180C)
• Peel, cut and cook the potatoes and sweet potato
• Once cooked and soft, drain the water, but keep some aside
• To the pot with the potatoes, add some coconut cream, olive oil, salt, pepper and some of the water you reserved on the side, as needed – and mash
• Set aside
• Cut the veggies to small pieces
• To a food processor add the onion, mushrooms and cauliflower and process in pulses
• To a large skillet add some olive oil and saute the veggies on a medium heat
• Now that your food processor is empty, add the tomatoes and process
• Add to tomato puree the skillet
• Saute for few more minutes
• Add the veggie ground “beef”  and cook for few more minutes
• Add the spices and a little bit of BBQ sauce and taste…

Now you have everything ready to assemble.

In a large pan, add the “beef” mixture and flatten.

On top, very carefully, add the mixture of the mashed potatoes and flatten.

Put it in the oven and bake for 30-35 minutes.

There’s a bit of work here, but I promise you, it is SOOO worth it!!!

Bon Apetit!

Love,

Yael