I made this last night for dinner. It’s even better on day 2!
Gardeners Pie
-Sauté onion and leek until softened
-Added one bag of frozen mixed vegetables and sautéd them until hot
-add 1/2 cup of vegan red wine and 1 Tablespoon of red wine vinegar and cooked the mixture until the wine is pretty much evaporated away
-2 cups of vegetable broth, 3 tablespoons of tomato paste and bring to simmer and reduce the liquid with seasonings of your choice (I used a Italian blend, some tarragon, thyme, salt and pepper, bay leaves)
-added a can of lentils and a can of white kidney beans (I drained and rinsed them)
-After I let the mixture simmer for a while and the liquid reduce down, I decided to add a corn starch mix to really thicken the gravy. 1tsp of corn starch and 1 teaspoon of water mix together separately than add to vegetables- bring it to a simmer to thicken.
For the mashed potatoes.
I just made them with some plant based butter, milk, salt, pepper, and garlic powder.
Put the mixture into the bottom of an oven safe dish and then top with your mashed potatoes. I used a fork to score the top and then put it in the oven at 375 for 25 mins. Then I brushed the top with olive oil and broiled them until they were a bit golden.
I recommend putting a baking sheet under your dish to catch any liquid that might bubble over the sides.
***Next time I am adding another can of beans and mushrooms.
I adapted this recipe and made it vegan friendly: https://sallysbakingaddiction.com/vegetarian-shepherds-pie/
by kkmm523