Vegan Potato Pie

Truffle Oil Shepherd’s Pie: A Decadent Vegan Twist

Indulge in the sumptuous flavors of a classic shepherd’s pie reimagined with a luxurious vegan twist. This truffle oil-infused masterpiece combines creamy mashed potatoes with a hearty vegetable filling, resulting in a dish that is as elegant as it is comforting. With each bite, savor the rich umami notes of truffle oil mingling with savory vegetables, creating a culinary symphony that is sure to delight the senses.

Ingredients:

• 1 tbsp apple cider vinegar
• 1/2 tsp pepper
• 1/2 cup vegan sour cream
• 2 tsp garlic powder
• 4 tbsp olive oil
• 1 tsp nutritional yeast
• 1 tbsp truffle oil
• 2 pounds Yukon gold potatoes
• Salt to taste

For the Filling:

• 1/2 cup celery, diced
• 1/2 cup parsnips, diced
• 1 onion, finely chopped
• 1/2 cup frozen peas
• 1 lb mushrooms, sliced
• 1/2 cup carrots, diced
• 1/2 tsp cracked pepper
• 1.2 cups white wine
• 1 tsp Dijon mustard
• 4 tsp flour
• 1 cup Italian parsley, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Start by preparing the mashed potatoes. Cut the Yukon gold potatoes into halves or quarters for even cooking. Place them in a large pot, cover with water, add a tablespoon of salt, and simmer for 20-30 minutes until fork-tender. Reserve a cup of potato water before draining.
3. In a large saucepan, heat olive oil over medium heat. Add celery, parsnips, carrots, and onion. Cook for 7-8 minutes until aromatic and mushrooms release their juices. Add garlic, thyme, and salt, and cook for an additional minute.
4. Deglaze the pan with half a cup of white wine, scraping up any browned bits. Reduce heat and simmer until wine reduces and carrots and parsnips are tender.
5. Add frozen peas and remaining wine to the pan. Sprinkle flour over vegetables and stir to combine. Let it cook for a few minutes until thickened.
6. Gradually add warm vegetable stock to the pan, stirring constantly, until gravy thickens. Stir in Dijon mustard. Adjust salt and pepper to taste. Finish with a splash of apple cider vinegar and fresh parsley. Remove from heat.
7. For the mashed potatoes, return cooked potatoes to the pot. Add vegan sour cream, olive oil, roasted garlic, optional truffle oil, and nutritional yeast. Mash until creamy, adding hot potato water as needed to achieve desired consistency. Adjust seasoning if necessary.
8. Transfer vegetable filling to a baking dish. Spread mashed potatoes evenly over the filling, smoothing with a spatula or the back of a spoon. Optionally, transfer mashed potatoes to a piping bag for a decorative finish.
9. Drizzle truffle oil over the mashed potatoes and bake in the preheated oven until the top is golden and the filling is bubbly, about 25-30 minutes.
10. Garnish with fresh parsley and serve hot.

Nutritional Facts:

• Fat: 13.1 g
• Fiber: 8.1 g
• Cholesterol: 0 mg
• Saturated Fat: 3.9 g
• Sugar: 7.9 g
• Calories: 288 kcal
• Carbohydrates: 36 g
• Protein: 8.4 g

Savor the exquisite flavors of this truffle oil shepherd’s pie, a testament to the versatility and indulgence of vegan cuisine. Whether enjoyed as a comforting weeknight meal or showcased as the star of your next dinner party, this dish is sure to leave a lasting impression.