SPANISH SHEPHERDS PIE
Oh, yeahhhhhh baby!!!! based on the polls from yesterday I know that I’m rocking with #sheperdspiegang and honestly I couldn’t be happier!!! Y’all know I had to put my own spin on it (it’s the Aquarius in me)!!! so say hello to a Spanish Shepherd’s pie with a ton of spice and flavor!!!! ?? lots of veggies, a ton of spice, some Soyrizo (you can find at any store) & of course the main star the beautiful golden potato topper! Please make my day and remake this beauty! Looking for a how-to? Click here!
SPANISH SHEPHERDS PIE
Course: DinnerCuisine: English, Spanish30
minutes5
minutesTwo cultures in one – who can beat that. Y’all know blkandvegan loves a good fusion! So sit back and enjoy the flavor blast!
Ingredients
- Filling
1/2 soyrizo
1/4 cup vegetable broth
1/4th purple onion (minced)
1/2 green & yellow bell peppers
1/4 cauliflower heads (minced)
- Seasonings 1 tsp of
Basil
Oregano
Garlic
Cumin
Red Chili Flakes
Cinnamon – dash
Salt and Pepper – dash
- Mashed Potato Topping
5 peeled russet potatoes
3-5 garlic cloves
2 tbsp vegan butter
1/4 – 1/2 cup vegan milk
Salt and pepper to taste
Dried Basil to taste
Oregano to taste
Directions
- Peel and dice your potatoes & garlic and set them in a large pot to boil until tender
- While that’s cooking, in a cast-iron skillet ? add 1 tbsp of olive oil and add your seasonings for your filling
- Begin to add your garlic, onion, bell peppers and cauliflower and sauté for 3-5 minutes
- Next add your vegetable broth and soyrizo and reduce heat to low and lay the mixture evenly across the skillet
- Going back to your potato’s- add your vegan milk, butter and seasonings and mash to smooth consistency
- Once smooth, lay the potato’s on top of the soyrizo mixture and create an even layer
- Using a fork, create a design into the potato’s and some extra vegan butter on top and set into the oven to broil – keeping a good eye on the potato’s
- Once crisp – take out of the oven and enjoy with some avocado, hot sauce & cherry tomatoes ?
