This Vegan Shepherd’s Pie is the ultimate vegan comfort food. A few veggies, some chestnuts topped with creamy mashed potatoes is all you need to enjoy this warm, delicious and comforting dish.
HOW I REALLY APPRECIATE THE FREEDOM TO BE OUTSIDE AND RUN A RACE IN THE MIDST OF THE COVID-19 CRISIS. STAY SAFE AND HEALTHY EVERYONE!
APRIL 2014 –So… I did it. I finally signed up for my first half marathon, and actually ran it last Sunday. Big, huge step outside of my comfort zone. And I wasn’t really that worried about the race itself. It wasn’t about the distance. For me it was more about running surrounded by a lot of people. I’m so used to doing it on my own, getting “in the zone”, all by myself, that I thought having all those people around me would totally freak me out.
But it didn’t! It was really cool actually. Just like everyone told me it was going to be.
For me, running has always been the place where I let things out. My stress release and my “escape”. It’s what helps me rediscover my inner-strength because it forces me to push when I think I have nothing left in me.
And I thought my first race would be all about that. I was prepared to struggle and push and prove myself how strong I am. But it wasn’t.
What my first race helped me realize how fortunate I am to have such wonderful people in my life. People that truly love me and care about me, that understood how big of a deal this was for me, and insisted on being by my side every step of the way. From my good friend who literally did not leave me alone until I agreed to sign up for it, and ran with me along with her wonderful husband; to my sister and two of my dearest friends, who got up at the crack of dawn on a Sunday, to drive for an hour just to watch me cross the finish line. And of course, all the people that were there with me in spirit.
Being able to cross that finish line felt like a great accomplishment and was absolutely amazing. But what I got out of it was so much more. And as exhausted as I (still) feel, I’m looking forward to my next one. As long as I have my cheer squad with me 🙂
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This Vegan Shepherd’s Pie, is the ultimate vegan comfort food. Warm, delicious, comforting.
- For the mashed potatoes
- 10–12 medium size Yukon Gold potatoes (about 2 lbs)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 – 1/2 cup extra virgin olive oil
- 3/4 cup vegetable broth or unsweetened almond milk
- For the sheperd’s pie filling
- 1 tsp extra virgin olive oil
- 3 tbsp tomato paste
- 1/2 tsp salt
- 3/4 cup dry red wine
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 large parsnip, diced small (about 1 1/4 cups)
- 2–8oz packs babybella or crimini mushrooms, sliced
- 1 (150g) pack roasted and peeled chestnuts, quartered
- 1/2 tsp salt
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes.
- Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper and olive oil and mix well. Slowly, pour vegetable broth or almond milk and mix until well incorporated. Set aside
- In a medium size sauce pan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside
- Heat 2 tablespoons of olive oil add onion and cook over medium heat for 4-5 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme and rosemary. Cook for 10 minutes, or until pasrnips are soft. You may need to add some water to prevent vegetables from burning. Stir in the red wine sauce and cook for another 5 minutes.
- Spoon mixture into an oven proof baking dish or an oven proof skillet. ( See Note 2)
- Top vegetables with mashed potatoes and bake at 400F for 20 minutes or until golden brown.
- Do you want to freeze or make this dish a few days ahead? See note 1
- You can prepare all the components of the dish ahead of time, and assemble and bake before serving. You may also freeze the filling, but we recommend making the mashed potatoes only 2 days ahead.
- You can also individual baking dishes instead of a large one
- Want to make it Paleo, make a cauliflower mash or instead of mashed potatoes.
- Serving Size: 1 cup