This classic shepherd's pie recipe with fresh herbs, vegetables and Skillet-Ready Ground Walnut is rich in flavor and stores great as leftovers!
1 ½ lbs potatoes
4 T vegetable oil
1/3 cup vegan sour cream
1-2 carrots, diced
1 stalk celery, diced
1 lbs Skillet-Ready Ground Walnut
1 T flour
¾ cup vegetable stock
1 T rosemary, chopped
1 T thyme, chopped
Salt and Pepper to taste
Preheat oven to 350 F.
Peel and quarter potatoes. Place in a large pot with cold, salted water and bring to a boil under medium heat. Cook until tender or about 15 mins. Drain and reserve ½ cup of the water. Mash with 3 T vegetable oil, sour cream, reserved water and salt to taste until fluffy.
Heat 1 T vegetable oil in a large skillet under medium-low heat. Add carrots and celery. Cook until tender or about 10 minutes. Add Skillet-Ready Ground Walnut. Cook for about 5 minutes.
Add flour to mixture and cook for about 3 minutes. Add stock, rosemary, thyme and salt and pepper to taste. Cook until thick or about 15 minutes. Remove mixture from heat and let cool for about 5 minutes; this prevent the potatoes from sinking.
Pour mixture into 9” pie pan or baking dish. Spread mashed potatoes over top. Use a fork to make peaks in the potatoes. Bake for about 35 minutes. Cool slightly and serve.