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Vegan Shepherd’s Pie

Recipe by Mary's Team | Prep Time: 30 minutes | Cook Time: 50 minutes
  • Gluten Free
  • Vegan

INGREDIENTS

  • 5 cloves of garlic, minced
  • 3 bay leaves
  • 1/2 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
  • 1/2 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.

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