A neighbor of a friend brought them over Shepards Pie and I thought – “I haven’t had that in really long time” so with leftovers I crafted a quick one. A week later I took more time and made another. The first was crafted with left over cooked potatoes and whatever vegetables were in the fridge. The second time I planned more carefully and what a treat – so glad to have leftovers !!!
Use enough of the vegetables listed below to fill the size of the baking pan you want to use. Below are a list of the ingredients I used ~
- Vegetable Broth
- Carrots (sliced and quartered)
- Garlic Cloves (chopped)
- Scallions (chopped)
- Mushrooms (sliced)
- Kale (stems removed )
- Homemade Vegetable Burger (not mine and NOT one of the frozen kind crumbled)
- Cauliflower and Broccoli (riced)
- Sea Salt
- Course Ground Pepper
- Vegan butter for the potatoes
- Unsweetened Almond Milk for the potatoes
Potatoes – washed, cubed, boiled with skins on and mashed with vegan butter and almond milk.
Vegetables – cooked in a skillet with vegetable broth – hardest vegetables first then added the others. Seasoned at the end. When the vegetables are softened add extra vegetable broth . Bring the mixture to just a boil then add enough flour to make it creamier.
Place the vegetables in the the baking pan you plan to use, add the potatoes on top, place in the oven to heat through ( mine was on 350) then broil the final few minutes so get a little crisp to those potatoes!
Again – be creative and use what you have. Try different combinations of vegetables so it doesn’t get boring!