I wouldn’t post a recipe I haven’t either tried or was about to try. I made this recipe this afternoon with the help of my daughter. It was a little difficult for hands to whip and mash with multiple sclerosis, so I enlisted a sous chef. I must say, as I was preparing this dish, i really didn’t have high hopes. I thought it was going to taste bland. I am happy to say, I was wrong. It was really good. I’m using their picture as the first picture but my product’s picture is at the bottom. Not as pretty but pretty tasty. My notes in red….
Shepherd’s Pot Pie
4 large Russet potatoes
sea salt this needs salt so no amount is stated, totally based on your preference
freshly ground black pepper same thing, amount of pepper based on your preference
2 large yellow onions
3 large carrots
3 cups frozen peas
3 cups frozen corn
4 cups frozen broccoli florets
6 tbsp arrowroot powder I just used cornstarch.
4 cups unsweetened plant-based milk used unsweetened almond milk
¼ cup nutritional yeast
Preheat the oven to 350°F.
Place the potatoes in a large pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover the pot, and cook until the potatoes are tender when pierced with the tip of a sharp knife, 12 to 14 minutes.
Remove the pot from the heat and drain off all but 2⁄3 cup of the cooking water. Use a masher to mash the potatoes well. Season with salt to taste, and set aside. I didn’t save enough water and the potatoes were too hard to spread over vegetable mixture. You want the potatoes somewhat creamy.
Cook the onions and carrots in a large sauté pan over medium-high heat, stirring occasionally, until the onions are translucent and beginning to brown, 8 to 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
Add the peas, corn, and broccoli. Cook until heated through, about 5 minutes.
Meanwhile, combine the arrowroot powder with the plant milk in a medium bowl, and whisk until well blended. Add the mixture to the vegetables along with the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
Transfer the vegetable mixture to a 9×13-inch pan. Spoon the mashed potatoes evenly over the top.
Bake until bubbly and lightly browned, about 1 hour. Sprinkle with the chopped chives, if desired, and serve hot.
I topped mine with paprika, not as pretty as their picture 😊 But I’m learning.
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