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| DESCRIPTION | SERVINGS: | serving |
INGREDIENTS
- 2 cups frozen veggie mix (corn, green beans, peas, carrots)
- 1/2 yellow onion chopped
- 2 yellow potatoes
- 3-4 tablespoons light coconut milk
- 1/2 tablespoons Garlic Powder
- 1 Cloves garlic minced
- 1/2 cup Mushroom and Rosemary Gravy (do not purchase, see recipe in notes)
INSTRUCTIONS
Shephard’s Pie
- Heat oven to 425 Degrees F
- Make mashed potatoes:
- Peel potatoes, chop, and place in a pan of boiling water. Boil for 20 minutes or until
- potatoes are cooked and “mashable.” Mash (or mix) potatoes with garlic and a few
- tablespoons of coconut milk to moisten.
Veggie Mix:
- In a heated pan, water sauté onion and garlic for 5 minutes.
- Add remaining ingredients and a few tablespoons of vegetable broth and bring to a low simmer.
- Cook until veggies are tender.
- Stir in ½ cup mushroom gravy.
- Pour veggie mix into a baking dish. Spoon mashed potato mixture over the top of the veggies and smooth so it’s evenly spread.
- Bake for 20-25 minutes. Refrigerate leftovers for later in the week.
RECIPE NOTES
This recipe accompanies the Vegan Mushroom Rosemary Gravy so make sure to go grab that recipe before you start!
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