Shepardless Pie
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Shepardless Pie (serves 8)
Ingredients
  • 1½ lbs white or russet potatoes, peeled and diced
  • 1 tablespoon non-dairy margarine
  • ¼-1/3 cup non-dairy plain milk
  • 1 tablespoon vegetable oil
  • 2 15 oz cans chickpeas (do not drain!)
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, diced
  • ½ cup corn (canned or frozen)
  • ½ cup green beans, cut
  • ½ red bell pepper, diced
  • ½ cup carrots, evenly chopped
  • 2 tablespoons Healthy Solutions Savory Meatloaf Spice Mix + plus a pinch for sprinkling on top
  • 1 tablespoon gluten free flour
  • 2 tablespoons tomato paste
Instructions
  1. Place potatoes in a medium saucepan and add enough water just to cover them. Bring to a simmer and cook until tender when pierced with a knife, about 15 minutes.
  2. Drain potatoes and then mash with the margarine and non-dairy milk. The amount of non-dairy milk you need will depend on the potatoes, so start with the ¼ cup and add more as needed to get a nice mash. Set aside until needed.
  3. While the potatoes are simmering, you can start the veggie mixture. In a food processor or blender, add the chickpeas
  4. with their liquid
  5. and pulse several times until they are broken up in small chunks, but not pureed. Set aside.
  6. Add the veg oil to a large skillet, then add the onion & garlic and saute for 5 min or so until light golden brown.
  7. Add the corn, green beans, bell pepper, carrots, Healthy Solutions Meatloaf Spice Mix, and flour. Saute for 5 minutes, mixing well.
  8. Add the chickpeas and tomato paste and simmer 8-10 minutes. Mixture will thicken as it cooks.
  9. Preheat oven to 400F.
  10. In an 8x8 baking dish, spread the chickpea mixture and arrange the mashed potatoes on top. Sprinkle a bit of the seasoning over the potatoes and then bake for 25-30 minutes.
  11. Let cool 8-10 minutes before serving. Enjoy :-)
Notes
*You can make this in advance, assembling the potatoes atop the veggies and refrigerate covered for a couple days until ready to bake.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/02/19/shepardless-pie/