Loaded Vegan Shepherds Pie
Hey guys! Hope everyone is having a fabulous week! Finish off your week with my brand new loaded vegan shepherds pie! Health has never looked or tasted so great, especially on a Friday when you would be on the hunt for something more naughty or sweet! This vegan shepherds pie is absolutely scrumptious, it’s a powerhouse of flavour and it’s loaded with all the good stuff! VEGETABLES!
This is just another perfect example of what you can enjoy on a vegetarian/vegan lifestyle, I actually think there is much more variety, don’t you?! What’s great about this shepherds pie is that you can really add whatever vegetables you desire. I think you will also enjoy the avocado and tomato mix you will put together for this shepherds pie. It’s creamy and flavoursome, the perfect addition to compliment the tender vegetables and creamy mashed sweet potato topping.
When I used to eat meat, I LOVED shepherds pie and then when I removed meat from my diet, I thought I could never enjoy a delicious shepherds pie again. Let me tell you something for free, YOU CAN! You can pretty much have everything you used to love but make it into a healthier plant based version. How fun is that?! Health is fun for all, why not have it any other way because at the end of the day, our bodies is the only place we have to live! Just let that sink in.
Meanwhile back at the ranch, this loaded vegan shepherds pie will be absolutely heartwarming for not only yourself but also for your loved ones and dinner guests whom will always be enjoying this dish! By the way, shepherds pie makes the BEST leftovers!! Enjoy!
- Mash Potato
- 2-3 large sweet potatoes, peeled and chopped into large cubes
- Avocado Tomato Mix
- 1 avocado
- 3 small-medium tomatoes, chopped
- ½ Tbsp ground turmeric
- 2 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground paprika
- Small handful fresh herbs of parsley, rosemary and oregano
- Salt and pepper, to taste
- Vegetable Mix
- 2 Tbsp coconut oil
- 1 large purple onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 large carrot, diced
- 1 large zucchini, diced
- 1 small-medium green capsicum, diced
- 1½ cups purple cabbage, shredded then chopped
- 2 celery stalks, trimmed and diced
- Mash Potato
- ¼ cup almond milk
- 2 Tbsp coconut oil, solid or melted
- 1 tsp ground turmeric
- Salt and pepper to taste
- Preheat oven to 200°C (390°F). Grease a large rectangle roasting dish, set aside.
- Mash Potato
- Fill a large pot halfway up with water, bring to a boil. Once boiling, add cubed sweet potato, cook on high, uncovered, until tender. Drain and set aside once cooked.
- Avocado Tomato Mix
- Meanwhile, in a high speed food processor, add the flesh of the avocado, tomatoes turmeric, cumin, curry powder, paprika, fresh herbs, salt and pepper. Process on high until smooth and well blended, scraping down the sides if needed. Pour mixture into a clean bowl, set aside.
- Vegetable Mix
- Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add onion, sauté until translucent. Add garlic, cook for a further 2 minutes.
- Add remaining 1 tablespoon coconut oil, carrot, zucchini and capsicum to onion mixture, cook for 10 minutes or until just tender. Stir through cabbage and celery, cook for a further 5 minutes.
- Stir through prepared avocado and tomato mixture, cook on medium-high until heated through. Turn off heat.
- Spoon mixture into prepared roasting dish, spreading out evenly. Set aside.
- Mash Potato
- Mash cooked sweet potato.
- Stir through milk and coconut oil until smooth and creamy.
- Add turmeric and salt and pepper to taste, mix until well combined.
- Dollop mash over vegetable mixture in pan, evenly spread mash to completely cover, smooth top for an even finish.
- Cook in oven for 25 - 40 minutes or until mash has lightly browned.
- Remove and serve immediately whilst hot.
- Enjoy with a fresh garden salad on the side!