Simple and incredibly delicious! I ate four servings. The fresh herbs really made this dish, which was adapted from Oh She Glows. Definitely will be making this again soon!
Shepherd’s Pie (for 8-9 people)
6 pounds potatoes, chopped
Non-dairy milk (I used almond)
1-2 tsp. salt
Rosemary, oregano, and basil
A couple cups each of frozen peas and corn (sorry, didn’t measure)
1 cup water, with about a quarter cup soy sauce
3 tbsp flour
1 can beans
A couple handfuls walnuts
A few sprigs thyme
A few sprinkles paprika
Boil potatoes until soft, then mash with milk and a little oil. Season with salt and pepper to taste. While potatoes are cooking, sauté onion in oil for a few minutes until soften, then add carrots and cook for several more minutes over medium high heat until begin to soften. Add peas, corn, herbs and garlic and cook a few more minutes, until warm and fragrant. Whisk together water, soy sauce, and flour, then add to vegetables and cook for about 3-5 more minutes, until thickened. Puree beans and walnuts in food processor. Preheat oven to 425ºF, pour vegetables into a large greased baking pan and spread beans and then mashed potatoes on top. Sprinkle with thyme and paprika and bake for 30-35 minutes, until bubbly and beginning to turn golden (took only about 20 minutes in our crazy hot oven. Let cool 10 minutes, then enjoy!