Vegan Shepherd's Pie with Crispy Wasabi-Parsnip Crust

• vegan
• comfort-food
• gastro-pub
• shepherds-pie
• wasabi
• Isabella

Introduction

Dive into the heartwarming embrace of today's gastro pub fare with a dish that's both comforting and gourmet. This Vegan Shepherd's Pie with a Crispy Wasabi-Parsnip Crust offers a sumptuous blend of hearty flavors and textures, making it a perfect choice for a cozy meal or a special occasion.

Ingredients

• 2 cups diced carrots
• 2 cups diced onions
• 2 cups diced mushrooms
• 1 cup green peas
• 1 cup red lentils
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 pounds parsnips, peeled and chopped
• 2 tablespoons vegan butter
• 1 teaspoon wasabi paste
• 1/4 cup almond milk
• 1/4 cup nutritional yeast

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add onions and carrots, sauté until softened.
3. Add mushrooms and cook until they start to release their juices.
4. Stir in green peas, red lentils, vegetable broth, soy sauce, garlic powder, salt, and pepper. Bring to a boil, then lower heat and simmer for 20 minutes.
5. Meanwhile, boil parsnips until tender. Drain and mash with vegan butter, wasabi paste, almond milk, and nutritional yeast until smooth.
6. Pour the vegetable-lentil mixture into a baking dish. Spread the wasabi-parsnip mash evenly on top.
7. Bake in the preheated oven for 20 minutes or until the crust is golden and crispy.
8. Let sit for 10 minutes before serving.

Enjoy this delightful twist on a classic, where traditional meets contemporary in every bite. Pair it with a fresh green salad or a glass of your favorite vegan wine for a truly splendid dining experience.

Isabella

Additional Information

Nutritionfacts	Calories: 350 per serving, Fat: 10g, Carbohydrates: 50g, Protein: 12g
Preparation Time	1 hour
Allergy Information	Soy, nuts (almond milk)