Vegan Shepherd’s Pie

1

Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until fork-tender, about 15-20 minutes. Drain well.

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2

Return the drained potatoes to the pot. Add vegan butter, non-dairy milk, salt, and pepper. Mash until smooth and creamy. Set aside.

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3

Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, carrots, and celery.

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Full recipe & nutritional info on bakedbree.com