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Vegan Shepherd's Pie
Ingredients
  • subheading: CUPSMETRIC:
  • subheading: FOR THE POTATO TOPPING:
  • 5 pounds russet potatoes washed and unpeeled
  • ½ cup vegan butter sliced
  • 1½ cups plant-based milk
  • Sea salt to taste
  • subheading: FOR THE VEGGIE FILLING:
  • 1 teaspoon olive oil
  • 1 onion peeled and chopped
  • 2 cups chopped carrots*
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • 4 cups vegetable broth
  • 1 teaspoon No Beef Bouillon*
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Black pepper to taste
  • 1 package veggie crumbles
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Cook Mode Prevent your screen from going dark
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