Vegan Dinner: Shepherd's Pie

Top 'oh the mornin to ya! Well not really but I don't know any other Irish lingo. One thing I really miss at times is some old fashioned Irish pub food. I didn't know how much I really missed it until visiting McGuire's last weekend with Hubs and my besties. Craig and I ate before at our favorite vegan restaurant Sluggo's then met our friends for some Irish pub craziness. Some friends had French onion soup, some had fish and chips and some had steak. What did I have? Water and my friend's leftover asparagus...boy do I know how to party. Although we had a phenomenal dinner at Sluggo's I couldn't help but think how it was such BS there were no options for us. Then I thought of one of my favorites...Shepherd's pie. Love it. Always have and always will. So in order for me to prove my point that anything can be healthy, delicious and vegan I made a vegan version of Shepherd's pie. You're welcome.

Ingredients:

-5 large potatoes, skinned and cut

-2 8oz cans of organic tomato sauce

-1 10oz container of tofu crumbles (see picture below)

-2 tbsp olive oil

-1 16oz can of organic corn

-1 16oz can of organic peas

-1/2 cup vegan butter

-1/2 cup vegan sour cream

-1/4 tbsp salt

-1/4 tbsp garlic powder

-1/4 tbsp pepper

-1/4 cup nutritional yeast

Directions:

1. Preheat oven to 350 degrees
2. Fill a large pot with distilled water and bring to a boil
3. Reduce to med-high heat and add potatoes, cook 20 minutes until extremely soft (should break apart with a fork)
4. Drain large pot, then add butter and sour cream to potatoes and mash with a hand masher. Add salt if you prefer
5. Heat a large skillet with 2 tbsp of organic olive oil over med-high heat
6. Add tofu crumbles, reduce heat to medium and cook 4 minutes
7. Add tomato sauce then cook 5 minutes
8. In a glass baking dish layer peas, corn, sauce with tofu, then top with potatoes
9. Cover with foil and cook 20 minutes
10. Remove top, sprinkle yeast and cook an additional 10 minutes

Enjoy!

-Joanna