Looking for an Irish-inspired, plant-based dish to make for St. Patrick’s Day? 🍀 Try this Savory Mushroom and Veggie Shepherd’s Pie recipe! It’s packed with nutritious vegetables, plus we have included some Kelp Puree to add delicious umami depth to the flavor.⠀
Ingredients:
4 russet potatoes
3 carrots
2 stalks celery
½ yellow onion
4 cups chopped mushrooms (use a variety like crimini, shitake and oyster mushrooms)
4 cloves garlic
1 Tbsp tomato paste
1 Tbsp flour
1 tsp fresh thyme
1 tsp fresh parsley, plus more for garnish
2 cups vegetable broth
⅓ cup red wine
4 Tbsp Blue Evolution Kelp Puree
Salt and pepper, to taste
Oat milk (unsweetened, original flavor), as needed
Vegan butter, as needed
Method:
Start by peeling the potatoes, then chop and boil in salted water for about 10-15 minutes, until soft.
Chop the carrots, celery, and onion, then sauté in a little oil over medium heat for a few minutes, until softened.
Add the mushrooms and cook for a few more minutes.
Add the garlic, and season with salt and pepper.
Add the tomato paste, flour, thyme, and parsley and mix well.
Add the red wine, and scrape the bottom of the pan to get all the crunchy bits of flavor.
Once the wine has cooked off, add the veggie broth and Kelp Puree, stirring continuously. Let simmer for about 10 minutes to thicken to a gravy.
Mash the potatoes and add oat milk and vegan butter to your liking. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, and spread the mashed potatoes over top. Use a spatula to make a fun design in the potatoes!
Spray the top of the potatoes with cooking oil and broil for 10-15 minutes, or until the top is crispy. Garnish with parsley, enjoy!
