Vegan Shepherd’s Pie

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

INGREDIENTS
1 sweet potato – 350 g/0.7lb after peeling
2-3 potatoes – 350 g/0.7lb after peeling
2-3 tbsp almond milk (or milk of your choice)
1 onion
250 g/0.5 lb mushrooms
3 cloves of garlic
1 zucchini
2 carrots
4 celery sticks
3 Bellafina peppers
1 aubergine
½ cup of frozen corn
1 cup of red wine (I used Metzger Prachtstück)
1 cup of tomato passata
2 tbsp balsamic vinegar
1 tsp dried summer savory
1 tsp smoked paprika
1 tsp fresh chopped rosemary
1 small handful of chopped fresh basil
1 small handful of chopped fresh oregano
salt, pepper

INSTRUCTIONS
Peel and dice potatoes and sweet potatoes and cook them in salted water until soft. Drain them, season with salt and pepper, add almond milk, and mash with a potato masher until smooth. Add 1-2 tablespoons of vegan butter if you want a creamier mash.

Meanwhile dice onion, mince garlic, chop herbs and cut veggies into smaller pieces.
Add onion, garlic and mushroom to a large pan or pot with 3-4 tablespoons of water and sauté them for about 5 minutes. You can also use vegan butter or coconut oil instead of water if you prefer.

Add in zucchini, carrots, celery, Bellafina peppers, aubergine, smoked paprika, herbs, salt and pepper. Cook for another 5 minutes stirring occasionally, until all liquid is absorbed.

Add red wine and cook until it evaporates, about 2-3 minutes.

Finally add passata and stir well. Bring to a low boil, then reduce heat to simmer. Continue cooking until all veggies are tender and you have a thick sauce. Veggies are good after about 20 minutes, but you can cook them for up to an hour, depending on how crunchy you like them. Adjust seasonings as needed.

Transfer sauce to a large baking dish and top with mashed potatoes. Smooth down with a fork.

Bake at 200°C/400ºF for 20-30 minutes or until mashed potato is lightly browned on top. Enjoy!

Slightly adapted from greenenvi.com