Vegetarian Mushroom Shepherd’s Pie – With Vegan Version

♥ Vegetarian Mushroom Shepherd’s Pie – With Vegan Version
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Total Time: 1 hrs 5 mins
Prep Time: 25 mins
Cook Time: 40 mins


Servings: 12

1 kg red potatoes
100 g textured soy protein granules
1 kg mushroom (I used champignons)
1 carrot
1 red bell pepper
2 onions, diced
1 bunch dill, chopped
1 bunch parsley, chopped
2 eggs (or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1 tablespoon dried thyme
2 tablespoons sunflower oil


1 Peel the potatoes and put them in a large pot filled with water. Boil them until they’re tender. Mash them and let them cool for a while.
2 Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
3 Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
4 * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
5 Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
6 Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
7 Don’t serve immediately. Let it cool for at least half an hour.
8 *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

with permission

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