Vegetarian Mushroom Shepherd's Pie - With Vegan Version

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 kg red potatoes
• 100 g textured soy protein granules
• 1 kg mushroom (i used champignons)
• 1 carrot
• 1 red bell pepper
• 2 onions, diced
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 2 eggs (or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
• sea salt, to taste
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 1 tablespoon dried thyme
• 2 tablespoons sunflower oil

Recipe

• 1 peel the potatoes and put them in a large pot filled with water. boil them until they're tender. mash them and let them cool for a while.
• 2 chop the mushrooms, carrot and red bell pepper. add them into your food processor and pulse until all ingredients are well mixed together.
• 3 heat 2 tbsp of sunflower oil in a large skillet. add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. sauté for 10 minutes.
• 4 * i added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
• 5 put some parchment paper on the bottom of a casserole. divide the mashed potatoes in two. place the first half in the casserole and spread it with a spatula. add the filling. place over the other half of mashed potatoes.
• 6 heat your oven at 392ëš. put the casserole in the oven. cook for 40 minutes.
• 7 don't serve immediately. let it cool for at least half an hour.
• 8 *textured soy protein substitute: use 1,5-2kg of mushrooms instead of just 1kg. add 3-4 tbsp of breadcrumbs(optional). i used soy granules only for economical purposes.