Shepherd’s pie, the time-honored comfort dish, is known as pastel de papas in Argentina. Translating literally to potato cake, this homey Argentinian meal is traditionally made with beef and egg, but this vegan spin incorporates a savory mix of mushrooms and walnuts. Keeping the Argentinian flavors intact with green olives, sundried tomatoes and bell peppers, this flavorful casserole bursts with South American flair. It’s an uncomplicated but unique dish that both soothes and delights.
Argentinian Mushroom Shepherd’s Pie (Pastel de Papas)
- 2-3 Tbsp. avocado oil
- 2 garlic cloves minced
- 1 white onion chopped
- ½ jar sweet bell peppers chopped
- 1/3 cup green peppers chopped
- ½ cup sun dried tomatoes
- ¼ cup green olives chopped
- 1 cup shiitake mushrooms chopped
- 1 cup white button mushrooms chopped
- 2 large portobello mushrooms chopped
- ½ cup walnuts chopped
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Pinch cumin
- 1 tsp. umami seasoning
- Black pepper to taste
- Pink Himalayan salt to taste
Preheat oven to 375 degrees F.
In large bowl, mash together all mashed potato ingredients and set aside.
In large skillet, heat oil and sauté garlic for 1-2 minutes. Add onions and cook until translucent. Add peppers, tomatoes and olives and cook for 2-3 minutes. Stir in mushrooms and walnuts, season and cook for 2-3 minutes until aromatic and tender. Set aside.
In rectangular casserole dish, cover bottom with half of mashed potatoes. Add mushroom mixture and spread evenly. Top with remaining potatoes.
To brown top for gratin effect, brush top with coconut oil or melted vegan butter and sprinkle with nutritional yeast.
Bake for approximately 25 minutes. Let cool slightly before serving.