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Vegan Shepherd's Pie

Vicky Cohen and Ruth Fox https://mayihavethatrecipe.com
  • 75 minutes
  • Serves 4

INGREDIENTS

1 tsp

extra virgin olive oil

3 tbsp

tomato paste

1/2 tsp

salt

3/4 cup

dry red wine

2 tbsp

extra virgin olive oil

1

medium onion, chopped

1

large parsnip, diced small (about 1 1/4 cups)

2 oz

packs babybella or crimini mushrooms, sliced

1

pack roasted and peeled chestnuts, quartered

1/2 tsp

salt

2 tsp

chopped fresh thyme

1 tsp

chopped fresh rosemary

10

medium size Yukon Gold potatoes (about 2 lbs)

1 tsp

salt

1/4 tsp

black pepper

1 cup

extra virgin olive oil

3/4 cup

vegetable broth or unsweetened almond milk


NOTES