Measurements

• 2 cups 1
• 1/2 teaspoon Black Pepper
• 2 tablespoons Vegan Butter
• 2 Carrots
• 2 Celery stalks
• 1 cup Vegan Cheese
• 1 cup Frozen Peas
• 3 cloves Garlic
• 4 cups Mushrooms
• 1 cup Fresh Peas
• 1/2 teaspoon Pepper
• 4 Potatoes
• 1 teaspoon Rosemary
• 1 teaspoon Salt
• 1 teaspoon Thyme
• 2 tablespoons Tomato Paste
• 2 cups Vegetable Broth
• 1 tablespoon Vegan Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• Boil the diced potatoes in salted water until tender, about 15 minutes.
• Drain and mash with 1% milk, vegan butter, and a pinch of salt and pepper.
• Set aside.
• In a large skillet, sauté the diced onion, garlic, carrots, and celery in a bit of vegan butter until softened, about 5-7 minutes.
• Add the sliced mushrooms, fresh peas, and frozen peas to the skillet.
• Cook until the mushrooms are tender and the peas are heated through, about 5 minutes.
• Stir in the tomato paste, vegetable broth, rosemary, thyme, and vegan Worcestershire sauce.
• Simmer for 10 minutes until the mixture thickens.
• Transfer the vegetable mixture to a baking dish and spread the mashed potatoes evenly on top.
• Sprinkle the shredded vegan cheese over the mashed potatoes.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
• Let the shepherd's pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.