Alicia Sheppard’s Pie (Vegan)

 

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There are so many ways to make the meals that we love and maybe grew up on without using Dairy or Meat products. It really just takes getting use to a little different ingredients and in no time you will be making loads of meals that are just as good if not  better than the “traditional” ways they were made.

I have tried Shepherd pie a few ways, usually winging it as I go along as my husband says I tend to do a lot, but this one was by far my favorite. This recipe idea is based on The Happy Pear Shepherd pie with a few changes of my own.

I named this Alicia Sheppards Pie because Sheppard is my last name so why not!!

So if you are wanting a nice hearty warm meal check the recipe out.

INGREDIENTS:

1lb Potatoes

Salt

Almond Milk

2 carrots sliced and chopped

2 Parsnip

2 onions

1 Tsp Red Pepper Flakes

1 Tsp Salt

1/2 Tsp Pepper

1 Clove Garlic

1 Yellow Pepper

1 can Crushed Tomato

2 cups Lentils (I use dry lentils and cook them then add to the pot but you can just use canned lentils just make sure to rinse them)

1 Bay Leaf

2 tsp Paprika

4 tbsp Tamari (or Soya Sauce)

2 Tbsp Traditional Yeast

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Directions:

In a large Pot boil your potatoes, I tend to not peel my potatoes very often,  1 because the nutrients are in the peels and 2…. I just don’t like peeling potatoes lol!

While your potatoes are cooking heat a large Oven safe frying pan on med heat, add a tbsp of Olive Oil (or your choice of oil you have).

Add your sliced onions, garlic and let sweat for a few minutes.

Add in your carrots, parsnips, peppers and let them all cook for 5 min or so.

Add your lentils, pepper flakes, bay leaf, salt/pepper, paprika, tamari and let this all cook for another few minutes before adding you canned tomatoes.

Once you have added the tomatoes let this cook on your stove for another 10 min on low-med heat.

While everything is cooking drain and mash your potatoes adding the milk and some salt, taste to make sure it is good.

Remove your vegetable mixture pan from heat and sprinkle on some Traditional Yeast. You dont have to add this but I love how it tastes and it adds some extra b12 vitamins as well.

Spoon the potatoes on top and spread out nice and even and bake in the oven at 400c for 20 min.

Once cooked make sure to let it sit for a little before digging in so it gets nice and “set up”

 

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This is such a great hearty dish and makes so many left overs. Pair it with a nice salad and you are all set!

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I hope you enjoy!
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3 thoughts on “Alicia Sheppard’s Pie (Vegan)

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