I decided to change up our original Shepherd's Pie to come up with a version that is oil free. In my mind, it's even better than the original!
Serves 12
30 minutes to prepare
40 minutes to cook
Ingredients
For the Vegetable Layer
6 celery ribs
3 carrots
1/2 red onion
3 cloves garlic
1/2 cup edamame, frozen
1 can green beans
1 can corn
2 1/2 cups vegetable broth
2/3 cup water
2 1/2 tablespoons corn starch
For the Mashed Potatoes
6 white potatoes
1/4 cup plant based milk
Directions
Make your mashed potatoes.
Preheat your oven to 350 degrees.
Mince the garlic and chop the veggies. We like to keep the carrots quite thin so they cook faster.
Saute for about 5 minutes in your no stick pan. Add a little water if they start to stick at all.
Add the frozen edamame, green beans and corn.
Add the veggie broth and cook until the carrots are tender.
Add salt and pepper to taste.
Mix the water and corn starch. Stir until lumps are gone. While stirring, add the corn starch and water mixture to the center of the pot.
Pour the veggie mixture in your 9 x 13 pan.
Top with dollops of mashed potato and then spread them out to layer them evenly over the top.
Bake in the oven for 20 minutes. Enjoy!!
Make your mashed potatoes.
Preheat your oven to 350 degrees.
Mince the garlic and chop the veggies. We like to keep the carrots quite thin so they cook faster.
Saute for about 5 minutes in your no stick pan. Add a little water if they start to stick at all.
Add the frozen edamame, green beans and corn.
Add the veggie broth and cook until the carrots are tender.
Add salt and pepper to taste.
Mix the water and corn starch. Stir until lumps are gone. While stirring, add the corn starch and water mixture to the center of the pot.
Pour the veggie mixture in your 9 x 13 pan.
Top with dollops of mashed potato and then spread them out to layer them evenly over the top.
Bake in the oven for 20 minutes. Enjoy!!
