Vegan Mushroom Shepherd’s Pie
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 301 kcal
Ingredients
Filling
- 16 oz. white button mushrooms stems removed, chopped
- 1 cup carrots sliced
- 1 medium apple peeled and diced
- ½ small onion diced
- 1 cup red peppers chopped
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup vegetable broth
- 1 Tbsp. baking flour gluten-free or flour of choice
- 1 Tbsp. coconut milk
Topping
- 2 lbs. (approx. 8 medium) gold potatoes
- ¼ cup coconut milk
- ¼ cup vegetable broth
- ¼ tsp. salt
- ⅛ tsp. black pepper
- ¼ tsp. garlic powder
Instructions
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Preheat oven to 375 degrees F.
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In skillet on medium heat, sauté mushrooms, carrots, apple, onion, peppers, salt and pepper for 10 minutes.
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Stir in broth, flour and coconut milk.
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Pour mixture into 8x8-in. baking dish or pie plate.
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In large stock pot with cold, salted water, add potatoes. Bring to boil and cook 20 minutes. Drain.
-
In same skillet used to cook vegetables, mash potatoes. (Note: Leave skin on for gold potatoes.) Add coconut milk, broth, salt, pepper and garlic powder. Adjust seasoning to taste and continue mashing to desired consistency.
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In baking dish with vegetables, evenly layer mashed potatoes. Bake 20 minutes until heated through.
Recipe Notes
Add the ingredients to your cart and make some comfort food!
Nutrition Facts
Vegan Mushroom Shepherd’s Pie
Amount Per Serving
Calories 301
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 522mg22%
Potassium 1607mg46%
Carbohydrates 59g20%
Fiber 10g40%
Sugar 13g14%
Protein 10g20%
Vitamin A 6607IU132%
Vitamin C 99mg120%
Calcium 56mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.