Plantain Shepherd’s Pie
Swap mashed potatoes for creamy plantains and load up the veggies for this delicious Vegan Plantain Shepherd’s Pie recipe.
Servings 6
Calories 510kcal
Equipment
- Saucepan
- Potato masher or fork
- Skillet
- Casserole Dish
Ingredients
- 4 Yellow and firm plantains
- 6 cups water
- 1 tsp salt
- 1 tbsp Artisana Raw Coconut oil
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp nutritional yeast
Filling:
- 2 tbsp Artisana Raw Coconut Oil
- 1 yellow onion diced
- 1 lb mushrooms diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 6 garlic cloves grated
- ¼ cup cilantro finely chopped
- 1 tsp salt
- ½ tsp smoked paprika
- 2 cups frozen peas & carrots
- ¼ cup Artisana Raw Cashew Butter
- 2 tbsp nutritional yeast
- 2 cup coconut milk
Instructions
- For the topping, peel and cut each plantain into 6 pieces. Add the peeled plantains to a saucepan along with the water and ½ teaspoon of salt. Cover the saucepan and add it to medium heat. Bring to a boil and continue to cook until the plantains are tender (about 10 minutes).
- Drain the plantains from the liquid, then crush them with a potato masher or a fork until smooth. Add the remaining salt, coconut oil, garlic powder, onion powder and nutritional yeast. Mix together until fully combined and set aside.
- Preheat the oven to 350°F then heat up a skillet on medium. Next add the coconut oil to the skillet and when the oil is hot add the diced onions. Sauté until the onions become soft (for about a minute), then add the mushrooms and red and green bell peppers.
- Continue to cook until the mushrooms are soft (about 2 minutes) then add the garlic, cilantro, salt smoked paprika and frozen peas and carrots. Mix together well and continue to cook, stirring often, until the peas and carrots defrost (about 3 minutes).
- Add the Artisana Raw Cashew Butter, nutritional yeast and coconut milk. Mix until fully combine then remove from the heat. Pour the filling into a greased casserole dish. Then top with the plantain topping. Smooth out the topping to cover all of the filling.
- Bake at 350 °F for 30 minutes. Then remove from the oven and allow to cool for 5 minutes before serving.
Nutrition
Calories: 510kcal | Carbohydrates: 61g | Protein: 12g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 839mg | Potassium: 1384mg | Fiber: 8g | Sugar: 25g | Vitamin A: 5251IU | Vitamin C: 75mg | Calcium: 64mg | Iron: 5mg