This recipe was originally published on October 10, 2013.

Shepherd’s pie is a lovely comfort food; creamy mashed potatoes baked atop a veggie stew is sure to satisfy vegans and non-vegans alike. This recipe is oil-free, low in sodium, and low-fat, but packs in loads of vitamins!

Wholesome Vegan Shepherd’s Pie With Leek & Poblano Pepper

Ingredients

12-14 Potatoes (Any variety but creamer potatoes blend up easiest!)

1 Red Pepper

8 oz Mushrooms (The more mushrooms, the heartier the sauce will be–Portabello mushrooms work wonderfully in this, but any mushroom will do!)

1/2 Leek

2 Ears Corn

1 Poblano Pepper

1 Calabezza Squash

6 Roma Tomatoes

1/4 Red Onion or 1 Shallot

Unsalted Vegetable Broth

Water

Thyme, Basil, Rosemary, Garlic, Salt, Pepper, and Oregano

*Feel free to add or exchange for any types of veggies–fennel, carrot, spinach, and eggplant all make wonderful additions and each give their own lovely flavor to the dish.

**Please remember to THOROUGHLY wash your vegetables, they are extremely dirty!**

Directions

1. Preheat the oven to 350°F.

2. Chop all the potatoes and place into a large pot (you may peel them if you wish, but I prefer unpeeled–more nutrients!). Pour enough water to cover the potatoes. Add some salt to the water and bring to a boil until the potatoes are completely soft (able to fall off a fork).

3. Drain potatoes in a colander. Place potatoes either back in original pot or separate bowl and pour in a little over 1/2 cup vegetable broth, or enough to mash into a creamy consistency. Add 1 tsp. salt, 4 tsp. basil, 1/4 red onion or one shallot, chopped finely, and 1 large clove of garlic. Mix well and add pepper to taste. (More basil seems to give it a creamier quality so feel free to add as much as you’d like!) Cover potatoes and set aside.

4. Chop up the remaining vegetables and place into a large pot/pan and saute in 1 and 1/4 cup of Vegetable Broth, and 1/2 tsp. of rosemary, thyme, oregano, and salt respectively. Add pepper to taste. When vegetables are soft, take off the stove and pour into an oven-safe dish.

5. Cover the veggie stew with the mashed potatoes, like icing a cake. Place into a 350°F oven for about 40 minutes, or until the potatoes are golden and crisp on top.

6. Take out of oven, let cool, serve, and enjoy!

More delicious dinner ideas: Vegan Penne Alfredo with Broccoli

No Chicken Pot Pie

Hearty Autumn Chili

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Photo: Jessica Ferguson