Hope you’re all having a wonderful day so far, I certainly am enjoying the holidays and spending time with my family back home.
Today I have a very quick blog post for you, a bit last minute but perfect for your Christmas dinner tonight! This is such an easy and delicious recipe you seriously have to try and share with your family and friends, they’ll love it too!
Gastrawnomica’s VEGAN Shepherd’s Pie
5 medium potatoes, boiled and peeled
2 chayote squash, cubed
1/4 cup chopped celery
2 1/2 cups chopped mushrooms
1 cup chopped carrots
1/4 cup chopped onion
1/2 small can tomato paste, unsalted
1 garlic, minced
1/4 cup unsweetened almond or soy milk or 2 Tbsp cashew cheese
Sea salt and pepper to taste
1 Tbsp coconut oil
Puree potatoes with milk until smooth, season with sea salt and pepper. On medium heat, cook all vegetables with coconut oil, start with onion and garlic until golden and add the rest of the vegetables except mushrooms and tomato paste. Once vegetables start looking soft add mushrooms and paste, cook until soft.
Put vegetable mixture on a glass square pan and top with potato puree, spread and cover all corners. Bake for 30 minutes at 180C until lightly golden.
Cut in squares and serve warm.
Hope you guys like it as much as we do!! Happy holidays!
Talk to you soon! ♥