Wolf in Shepherd's Pie Clothing
 
Cook time
Total time
 
A hearty and healthy vegan version of Shepherd's Pie! It has been a hit at several get-togethers. Serves 6-8 small bowls
Author:
Ingredients
  • 5 medium potatoes cubed (can also use sweet potatoes)
  • 2 acorn squashes, peeled, seeded and cubed
  • 1 cup almond milk
  • ½ tsp pink Himalayan salt
  • 3 tsp coconut oil divided
  • 1 onion chopped
  • 4 garlic cloves finely chopped
  • 1 can Eden Organic adzuki beans drained
  • 1 can Eden Organic navy beans drained
  • 1 cup dried mushrooms (can also use fresh) chopped
  • ¼ cup water
  • 2 tbsp organic soy sauce or liquid aminos (Bragg’s or coconut)
  • 1 tbsp all-purpose seasoning blend
  • ½ tsp thyme
  • 3 tbsp arrowroot with water to dissolve
  • 1 12-oz bag of frozen mixed vegetables (if it has corn make sure it’s organic and non GMO)
  • 2 slices of whole grain bread toasted
  • Fresh ground pepper to taste
Instructions
  1. Preheat oven to 400
  2. Dice the potatoes and peel and prepare the acorn squash
  3. Roast until soft, about 40 – 60 min.
  4. While the veggies are roasting heat 1 tsp of coconut oil in a large saucepan and add the onion. Cook until soft then add the garlic.
  5. Add in all of the beans, the mushrooms, water, soy sauce or liquid aminos, the thyme and pepper to taste
  6. Simmer until the mushrooms are soft
  7. In a bowl mix the arrowroot in enough water to dissolve and add to bean mixture
  8. Once it is well incorporated, add frozen vegetables and let simmer for 5 minutes and turn off
  9. In a mini chopper or food processor, process the toasted bread slices into breadcrumbs; add more if you have to
  10. Combine the potatoes, acorn squash, 1 tsp coconut oil, almond milk, salt and pepper
  11. With an immersion blender blend until smooth. You can also transfer to a blender or use a potato masher.
  12. To assemble:
  13. Grease a casserole dish with the remaining coconut oil and line the bottom with the breadcrumbs.
  14. Then layer in the bean mixture and cover with the mashed potato/acorn squash mixture.
  15. Bake for 40 minutes at 400 until the top layer has a golden color to it.
  16. Enjoy!
Recipe by Vegaprocity at https://vegaprocity.com/2015/11/vegan-thanksgiving-vegan-style/