Vegetarian Mushroom Shepherd's Pie

• 1 kg red skin potatoes
• 100g soy granules
• 1 kg mushrooms
• 1 carrot
• 1 red bell pepper
• 2 onions, diced
• 1 bunch of dill, chopped
• 1 bunch of parsley, chopped
• 2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
• sea salt, to taste
• 1/2 tsp ground pepper
• 1 tsp sweet paprika
• 1 tbsp dry thyme
• 2 tbsp unrefined sunflower oil

Instructions

1. 1

   Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.

2. 2

   Chop the mushrooms, carrot and red bell pepper.

3. 3

   Add them into your food processor and pulse until all ingredients are well mixed together.

4. 4

   Heat oil in a large skillet.

5. 5

   Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes.

6. 6

   * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.

7. 7

   Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two.

8. 8

   Place the first half in the casserole and spread it with a spatula.

9. 9

   Add the filling.

10. 10

    Place over the other half of mashed potatoes.

11. 11

    Heat your oven at 39

12. 12

    Put the casserole in the oven. Cook for 40 minutes.

13. 13

    Don't serve immediately.

14. 14

    Let it cool for at least half an hour.