There's nothing better than a super nutritious meal that also tastes amazing! Give this shepherd's pie recipe a try!
In this hilarious, informative, and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to bring the heat to your kitchen with a gluten-free, vegan shepherd’s pie that’s rich, filling, savory, and as comforting to your soul as it gets.
Vegan Shepherd's Pie
- ½ cup organic low sodium veggie broth
- 1/8 cup organic dry white wine
- 3 tablespoons unsweetened coconut milk
- 1/8 cup sunflower seeds and ½ cup filtered water
- 1 teaspoon arrow root powder
- 1/8 teaspoon coriander
- 1/8 teaspoon white pepper
- 1 tablespoon chickpea miso
- ½ to 1 scoop Sunwarrior Warrior Blend natural protein
Pie topping ingredients:
- 1 large sweet potato, sliced and chopped
- 1 large purple potato, sliced and chopped
- ¾ cup unsweetened coconut milk
- Pinch sea salt
- 1 tablespoon coconut oil
- ½ onion, diced
- 3 cloves garlic, minced
- 1 large leek, chopped
- 1 large Yukon gold potato, diced
- 1 carrot, diced
- 2 stalks celery, chopped
- ¼ cup vegetable broth
- ½ cup green peas
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 2 teaspoons sage
- 1 and ½ tablespoons fresh parsley, minced
Add all the sauce ingredients to a blender and blend for about 30 seconds to make your creamy sauce. Set aside.
Grab a large skillet, larger than your head, and sauté your sweet and purple potatoes in a little bit of veggie broth. Raise the heat to a medium high and cook these down for about 6 minutes, until they’re slightly tender.
Now we’ll make our purée pie topping by adding the potatoes to a blender with coconut milk and sea salt and blending until smooth. Set aside.
In the same skillet you used for your potatoes, add coconut oil and turn the temperature to a medium heat. Once it starts to sizzle a bit, add your onions, garlic, and leeks and cook down for 3 to 4 minutes while you preheat your oven to 350°.
Add to your aromatics: gold potato, carrot, celery, and vegetable broth. Cook for about six minutes and add the peas and spices. Cook for about 90 seconds and remove from heat.
Now in a separate large bowl, mix those veggies with your delicious sauce. Put the mixture in ramekins or a casserole dish, leaving a little room at top, and top it with the sweet potato puree. Bake it on a cookie sheet to contain the drips. Now, this part is very important: they will look amazing when they come out of the oven, but you must let them rest. You do not want to burn your mouth and those precious taste buds. You will want to enjoy every bite when you take it to the face. Stay safe and enjoy the deliciousness wisely.
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