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Vegan “Shepard’s” Pie

 1 -1.5 lbs little white potatoes
 1 carrot
 3 ears of Witten's sweet corn
 ½ lb Witten's stringless green beans
 1 bunch kale
 2 cups white mushrooms
 1 cup dried lentils
 1 sweet onion
 3 cloves of garlic
 1 carton veggie stock
 1 cube veggie bouillon
 ½ cup unflavored almond milk
  cup cornstarch
 Salt & pepper to taste
 olive oil
1

Bring a large pot of water to boil, and salt before adding the white potatoes.

2

Cook potatoes until fork tender. Set aside.

3

Chop the carrot, mushrooms, and onion into small pieces.

4

Crush the garlic.

5

Cut the corn off the ears.

6

Break the ends off the green beans and cut in half.

7

Add 1 tbsp. olive oil to a large, deep oven safe cast iron pan.

8

Add the onions and garlic and 1 pinch salt and sauté until onions are translucent.

9

Add carrots and green beans and continue to sauté until carrots start to cook.

10

Add the mushrooms and sweet corn.

11

Make a slurry of 1/2 the veggie stock and cornstarch.

12

Add the veggie stock, bouillon, slurry and bring to a boil.

13

Mash the potatoes and add the almond milk and olive oil to taste.

14

Put mashed potatoes on top of the stew and bake in oven at 425 degrees until the stew is thick and the mashed potatoes are just starting to brown (15-25 minutes). Serve.