VEGAN CARIBBEAN SHEPHERD'S PIE

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This is a sweet and spicy tropical twist on a shepherd's pie.

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  • 12
  • Average
  • 25 mins
  • 60 mins
  • Average budget

Ingredients

  • POTATO LAYER
  • 1 lg potato, cubed
  • 1/3 cup nutritional yeast
  • 1 tsp garlic salt
  • 2, tsp mixed pepper
  • VEGETABLE LAYER
  • 1/2, sweet onion, diced
  • 4 banana peppers
  • 1, scotch bonnet, minced
  • 1 tbsp garlic, minced
  • 1 pkg veggie ground
  • 1 carrot, diced
  • 1/2 cup green beans, 1/2 inch segments
  • 1 sm can crushed pineapples, drained
  • FAUX MEAT
  • 1 cup frozen corn, thawed
  • 2/3 cup shitake mushrooms
  • 2/3 cup condensed cream of mushroom soup
  • DOUGH
  • 1 cup cornmeal
  • 3/4 cup AP flour
  • 2/3 cup sugar
  • 4 tsp baking powder
  • 1 tsp garlic salt
  • 3/4 cup soymilk
  • 1/4 cup vegan margarine, soft

Preparation

Step 1

Boil potato to mash. Mash potato with nutritional yeast, garlic salt, and pepper.

Step 2

Saute onion and garlic until caramelized. Saute veggie ground in sesame oil. Add remaining veggies. Cook 5 min.

Step 3

Saute mushrooms until caramelized. Add corn until warmed.

Step 4

Combine dough ingredients.

Step 5

Preheat oven 400*F. Grease cupcake pan. Press dough into pan. Bake for 10 minutes.

Step 6

Add "meat", then vegetables. Layer on gravy. Top with mashed potatoes.

Step 7

Bake for 30-40 minutes until crust is cooked through.

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