Vegan Shepherd’s Pie with Beans

by prash


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


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.


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