Cheesy Vegan Cottage Pie With A Twist

I don’t usually like bland casseroles and decided to put a twist into this casserole.

Therefore, this is not the original cottage pie recipe.  You can find the original recipes online, I am sure.

Usually, cottage pie includes chopped meat, cream, and butter (and some use eggs).  My version is a veganized Shepherd’s pie.  The twist was that I use  Roasted Garlic, Hot Hungarian Paprika, and Walnut Oil (instead of vegan butter), and Daiya Shredded Cheddar Cheese.

I had never made this kind of casserole with roasted garlic.  It turned out to be pretty delicious. The rich flavor of butter is replaced by the roasted garlic and walnut oil.

Vegan Cottage Pie (Shepherd’s Pie) with a Twist

vegan cottage pie

Serve 6s

Ingredients

Filling ingredients:

1/2 Tbsp. grapeseed oil or canola oil

3 cloves garlic, minced

1 1/2 cup chopped onions

8 oz mushrooms (button or brown), sliced

3 Tbsp. unbleached all purpose flour

12 oz Crumbles Meatless Ground (Boca Brand)

10 oz  frozen Peas And Carrots

1 tsp Better Than Bouillon No Beef Base mixed with 1.5 cup  warm water
2 tsp. Hot Hungarian Paprika

1/4 tsp black pepper

Mashed Potato ingredients:

1 3/4 lbs Yukon Gold Potatoes

1/2 cup Roasted Garlic, mashed with a fork

1 cup  Daiya Shredded Cheddar Cheese

1/3 cup Better Than Sour Cream or soy milk

1/4 tsp salt

1/4 tsp white pepper

3 tbsp  Walnut Oil

Note:  There are already some salt in the Boca Crumbles, No Beef Base, and Daiya Cheese.  Therefore, I added a little salt into this dish but you can adjust it to your own salty taste.

Preparation

Healthiest Vegan Recipes

Heat a large frying pan or pot.  Add oil to the pan, then, add chopped onions and minced garlic.  Saute until onions and garlic are soft. Add sliced mushrooms sautee about 4 minutes.  Add 3 tbsp flour, combine.

Add Boca crumble and break clumps apart.  Add water and no beef bouillon (combined as broth).  Add the frozen peas and carrots. Combine throughly.

Add the hot Hungarian paprika and black pepper.  Combine the filling and set aside.

Meanwhile, cut the potatoes into cubes and put in a pot with enough water to cover the entire potatoes.   Bring to a boil and simmer for about 35 minutes until they are really tender.

Drain potatoes, while they are still hot, add walnut oil and the  mashed roasted garlic cloves.  Mash the potato until smooth.  Then, add shredded Daiya cheese, tofu sour cream or soy milk, salt and white pepper.  Combine thoroughly.

Preheat oven to 350 F. Spray 3 qt casserole pan with oil spray.  Add the filling into the casserole pan.  Cover with mashed potato topping.  Wet your hands and pat the mashed potato topping into a smooth surface. Sprinkle with more hungarian paprika.

Bake for 35 minutes until the top is brown.

Enjoy!

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