Vegan Shepherd's Pie with Beans

Ingredients

For 2:

  • 1 stalk of celery
  • 2 carrots
  • 200 gr of already boiled giant beans
  • 1 onion
  • 1 cup of tomato puree
  • 2 cloves of garlic
  • 4 potatoes
  • 1 tablespoon of vegan butter
  • Salt and Pepper To Taste
  • a handful of parsley
  • 2-3 tablespoons of extra virgin olive oil
  • 1 cup of almond milk
  • 1 cup of hot water or vegetable broth

Preparation:

Brown the onion and chopped garlic together with oil. Also add the celery and diced carrots. Season with salt and pepper and add chopped parsley. Brown together for a few minutes. Then add the beans and the tomato puree. Continue to brown again. Add a cup of hot water or broth and let it simmer for a few minutes. Transfer to a baking sheet. Reveal the surface well. In the meantime, boil the potatoes and when ready add vegan butter, salt and pepper and
mashed with a fork. When they have become a puree, add the almond milk and mix quickly. Cover the surface of the bean preparation, reveal the surface well and add a little more oil on top. Then transfer to the preheated oven at 352F to cook for about 30-35 minutes or until you see that the surface is beautiful golden.

Let it rest for a while before serving.

Enjoy 

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