Vegan Shepard's Pie!

Now this meal is sure to please even the greatest meat and potato lovers in your family! It has been a crowd pleaser every time I've made it. I took pictures of the different steps to add an extra visual for you guys, they are below the recipe:)

---

Recipe

• 2 cans of black beans, drained and rinsed

• 2 sweet potatoes, skinned, cubed, and roasted

• 1/2 yellow sweet onion, chopped

• 1 T garlic powder-black pepper to taste-a handful of fresh pearl onions

• 2 12 oz bags of mixed veggies, we chose corn, carrots, peas, and green beans

• 6-8 medium white potatoes

• 2 T Smart Balance (optional)

• 1/4 c -1/2 c of almond milk (use until desired consistency)

1. Preheat oven to 350.

2. Peel, chop, and bake 2 sweet potatoes for 25 min once preheated.

3. While the sweet potatoes are mixing, bring a large pot of water to a boil then add the peel white potatoes.

4. Allow to boil until they are soft enough to mash (20 min). Drain the water and mash the potatoes with a potato masher.

5. Then add Smart Balance (optional) then use electric mixer.

6. Slowly add almond milk until you reach desired consistency.

7. Set aside.

8. In a large bowl or food processor, roughly mash the beans, baked sweet potatoes, garlic powder, and black pepper.

9. In a 9 x 13 baking dish, make an even layer of bean and sweet potato mixture.

10. Peel and boil the fresh pearl onions for 5 minutes. Remove from heat.

11. Drain after another 5 minutes.

12. Place pearl onions into the bean and sweet potato mixture.

13. Add the bags of veggies next.

14. Next top with the potatoes.

15. Bake at 350 for 30 minutes.

16. Next top with the gravy!

The sweet potato and black bean burger layer!

I stuck some pearl onions into it (you can boil these first to mellow the taste or just leave them out if you aren't into them.

Next is the layer of veggies: I used a frozen carrot, green beans, peas, and corn mixture

Now the mashed potatoes!!

#shepardspie #veganshepardspie #plantbasedshepardspie