Main Ingredients Vegan Mashed Potato

Cooking Veggie Stew Filling

1. Chop the onion and garlic finely. Dice the carrots and eggplant into small cubes. Dice the zucchini with the skin on, also into small cubes.
2. Heat a frying pan over medium heat and fry the onion and garlic first. Once it's soft, add the diced carrots. Stir well and cook for a few minutes.
3. Add the diced eggplant and season with salt, pepper, and thyme. Stir well and cook for a few minutes.
4. Add the diced zucchini and bay leaves last, as eggplant needs less time to cook. Stir well and cook for a few minutes.
5. Add the tomato paste and mix it well before pouring in the vegetable stock. Add half of the stock and reserve the other half for later use if needed.
6. Cook until all the vegetables are tender. When ready, take them off the heat.

Vegan Mashed Potato

1. Peel and dice the potatoes. Boil them in salted water until soft. The smaller you dice the potatoes, the faster they will be ready.
2. When the potatoes are soft, drain the water and transfer the cooked potatoes to a large bowl. (Reserve the cooking water if you want to make oil-free mashed potatoes.)
3. Add the dairy-free butter and milk and season with salt.
4. Mash the potatoes until smooth, using a potato masher or hand mixer. For a foamier texture, use a hand mixer.

Baking Vegan Shepherd's Pie

1. Preheat the oven to 390°F (200°C).
2. Divide the vegetable stew filling between four 8-oz ramekins or one 8x8 square baking dish. Top each serving with the creamy vegan mashed potatoes.
3. Bake for 15 minutes or until the mashed potatoes are golden brown and the stew is bubbling around the edges.