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Vegan Shepherds Pie with Mary's Gone Crackers REAL Thin Crackers

Vegan Shepherd’s Pie

Recipe by Karin Fisk | Prep Time: 30 minutes | Cook Time: 50 minutes
  •  Gluten Free
  •  Vegan

INGREDIENTS

  • 5 cloves of garlic, minced
  • 3 bay leaves
  • ½ teaspoon sea salt
  • 3 pounds Yukon gold potatoes, rinsed well
  • ½ cup milk of your choice
  • 2 tablespoons oil
  • 1 large yellow onion, medium dice
  • 1 large carrot, medium dice
  • 1 pound brown mushrooms, sliced
  • 1 cup frozen peas
  • 2 tablespoons tapioca starch
  • 1 tablespoon of fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon red chili flakes (optional)
  • 1 teaspoon onion powder
  • 2 cups vegetable stock
  • ½ cup red wine
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon liquid aminos or coconut aminos
  • ½ c REAL Thin Sea Salt Crackers, Original or Classic Super Seed, pulsed into crumbs

PREPARATION

Starting with cold water, boil the potatoes with 4 cloves of garlic, 2 bay leaves and 2 generous pinches of salt. Cook for 15 minutes, or until tender. Drain and discard the bay leaves.

In the pot they were cooked in, mash the potatoes with 1 tablespoon of olive oil and the milk. Season to taste with salt and white pepper.

Preheat the oven to 375.

Heat a large Dutch oven over medium heat.

Add 1 tablespoon of oil and allow to heat up before adding the onion. Cook for 5 minutes and add the carrots. Cook both for another 10 minutes, until soft. Add the mushrooms, thyme, remaining garlic and a pinch of salt, cooking for about 3-5 minutes.

Sprinkle the tapioca starch, onion powder smoked paprika and (optional) chili flakes over the mixture and stir until incorporated.

Add the stock, wine, aminos and Worcestershire sauce, stirring constantly to absorb the starch, bring to a boil and cook until sauce thickens. Add the frozen peas, stirring to combine.

Top with mashed potatoes, drizzle with oil and bake for 20 minutes.

Broil for 5 minutes, or until the top is browned.

Garnish with cracker crumbs before serving for that added crunch!

Top with Original, Herb or REAL Thin Sea Salt Crumbs.

INGREDIENTS

  • 5 cloves of garlic, minced
  • 3 bay leaves
  • ½ teaspoon sea salt
  • 3 pounds Yukon gold potatoes, rinsed well
  • ½ cup milk of your choice
  • 2 tablespoons oil
  • 1 large yellow onion, medium dice
  • 1 large carrot, medium dice
  • 1 pound brown mushrooms, sliced
  • 1 cup frozen peas
  • 2 tablespoons tapioca starch
  • 1 tablespoon of fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon red chili flakes (optional)
  • 1 teaspoon onion powder
  • 2 cups vegetable stock
  • ½ cup red wine
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon liquid aminos or coconut aminos
  • ½ c REAL Thin Sea Salt Crackers, Original or Classic Super Seed, pulsed into crumbs

PREPARATION

Starting with cold water, boil the potatoes with 4 cloves of garlic, 2 bay leaves and 2 generous pinches of salt. Cook for 15 minutes, or until tender. Drain and discard the bay leaves.

In the pot they were cooked in, mash the potatoes with 1 tablespoon of olive oil and the milk. Season to taste with salt and white pepper.

Preheat the oven to 375.

Heat a large Dutch oven over medium heat.

Add 1 tablespoon of oil and allow to heat up before adding the onion. Cook for 5 minutes and add the carrots. Cook both for another 10 minutes, until soft. Add the mushrooms, thyme, remaining garlic and a pinch of salt, cooking for about 3-5 minutes.

Sprinkle the tapioca starch, onion powder smoked paprika and (optional) chili flakes over the mixture and stir until incorporated.

Add the stock, wine, aminos and Worcestershire sauce, stirring constantly to absorb the starch, bring to a boil and cook until sauce thickens. Add the frozen peas, stirring to combine.

Top with mashed potatoes, drizzle with oil and bake for 20 minutes.

Broil for 5 minutes, or until the top is browned.

Garnish with cracker crumbs before serving for that added crunch!

Top with Original, Herb or REAL Thin Sea Salt Crumbs.

DID YOU MAKE THIS RECIPE?

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