Vegan Tex Mex Shepherd’s pie

LEVEL: easy Cook: Prepare: Total:

BOOKMARK

Vegan Tex Mex shepherd’s pie, packed with black beans, corn and red bell pepper and covered with creamy mashed potatoes! Perfect!

3 tbsp olive oil

1 onion, chopped

1 red bell pepper, diced

2 jalapeños chopped

340 g ( 12 oz) vegan meat substitute, I use the impossible burger

1-400 ml can black beans, rinsed and drained

1 cup of frozen corn (135 g)

1 cup vegetable broth (250 ml)

2 tbsp tomato paste

1 tsp maple syrup

1 tsp paprika

1 tsp salt

1/2 tsp. cumin

Black pepper to taste

Mashed potatoes:

8 yellow-fleshed potatoes (1.2 kg)

1/4 cup vegan butter (I use Earth Balance)

1/4 cup nutritional yeast (15 g)

1/2 cup soy cream (Belsoy) (125 mL)

1 tsp onion powder

1 to 2 tsp of salt

1: In a skillet over medium heat, cook the onions, peppers and jalapeños in oil for 5 minutes.
2: Add the vegan meat substitute, black beans and corn and continue cooking for 5 minutes, stirring regularly.
3: Add remaining ingredients, mix well and continue cooking until all liquid is absorbed, about 6 minutes.
4: Preheat an oven to 375˚F (190˚C).
5: Transfer the filling in a 12-inch X 8-inch (30 cm X 20 cm) baking dish.
6: Garnish with mashed potatoes * and sprinkle with paprika.
7: Bake for 45 minutes.
8: Mashed potatoes:
9: Peel the potatoes and dice them.
10: Place the potatoes in a saucepan. Cover with cold water, bring to a boil, reduce the heat and let simmer for 25 minutes or until the potatoes are tender.
11: Drain, transfer the potatoes to a bowl and add the remaining ingredients.
12: Mash the potatoes.