Vegan Shepherd's Pie recipe

My Vegetarian/Vegan Shepherd's Pie recipe is so delicious that we have not used minced meat in a very long time to cook a shepherd's pie. The meat alternative in this recipe is mung beans, if you have never used mung beans you will wonder how they could replace meat, but trust me when I say that these are one of the meatiest tasting beans there is!

This shepherds pie recipe tastes so good that you will forget that you ever cooked it without meat as you will be far too busy savouring the delicious flavours coming off your spoon! This recipe is also fat free.

It is always best to use a pressure cooker for this recipe as the consistency is a lot better, but if you don't use one then just make sure you cook all your pie filling till it is soft textured.

Also if you do not use butter in your mashed potatoes like in this recipe then use Vivaldi Potatoes as they are so creamy in taste that it would not be necessary to add any butter.

I promise you that once you taste my vegetarian/vegan recipe you will never look at a meat made pie the same ever again.

Ingredients

1 Cup Mung Beans
1 Pint Water (or just over 2 cups)
2 Carrots (diced small)
1 Small Leek (diced small)
1 Small Onion (diced small)
1 Small Celery Stick (diced small)
1 Parsnip (diced small)
Salt and Pepper
8-10 Small Vivaldi Potatoes

Getting Started.....

Take your cup of mung beans and place them in a dish. Carefully pour just over 1 pint or 2-2+1/2 cups of hot water or until the beans are fully covered with double the amount of water. Leave them to soak for a few hours I soaked mine for 8 hours they will cook after being soaked for 1-2 hours in a pressure cooker. If you are not using a pressure cooker you need to soak your beans over night.