Shepherd's Pot Pie - Forks Over Knives
This shepherd's pot pie is a beautiful marriage between shepherd's pie and veggie pot pie.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 4 large russet potatoes (about 2 pounds), peeled and cut into large chunks
- Sea salt
- 2 large yellow onions, finely diced
- 3 large carrots, diced
- 3 cups frozen peas
- 3 cups frozen corn
- 4 cups frozen broccoli florets
- 6 tablespoons arrowroot powder
- 4 cups unsweetened, unflavored plant milk
- 1⁄4 cup nutritional yeast
- Freshly ground black pepper
- Chopped fresh chives, for serving (optional)
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