Irish Vegan Shepherd’s Pie with Mushroom Gravy and Colcannon

Allergens

None

Ingredients

• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1 cup diced parsnips
• 1 cup chopped mushrooms
• 1 tbsp tomato paste
• 3 cups mashed potatoes
• 2 cups cooked green cabbage
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1 tsp ground black pepper
• 1/2 tsp sea salt
• 1/2 tsp dried thyme
• 1/4 tsp ground nutmeg
• 3 tbsp olive oil
• 1/4 cup all
• purpose flour

Instructions

1. Preheat oven to 375°F (190°C). In a large pan, heat olive oil over medium heat. Add onions, carrots, celery, and parsnips sauté until softened. Add mushrooms, tomato paste, vegetable broth, salt, pepper, thyme, and nutmeg. Cook for 15 minutes. In a separate pan, cook the green cabbage until tender. Set aside. Combine mashed potatoes with chives and parsley. Season with salt and pepper. Layer the vegetable mixture in a baking dish, followed by the mashed potatoes. Bake for 30 minutes, or until the top is golden brown. Serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish is perfect for satisfying vegans and non-vegans alike.

Notes

This recipe is suitable for vegans and vegetarians.