Vegan Shepherd’s Pie by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 4-5 tablespoons vegetable or olive oil, divided
• u00be cup diced onion, red or white
• u00be cup diced green pepper (about one medium pepper)
• u00bd cup diced celery
• 3 cups diced green cabbage (10-12 ounces cabbage)
• 2 teaspoons finely minced garlic
• u00bd teaspoon smoked paprika, plus more to taste
• 2 teaspoons chili powder (I used a mild ancho chili powder)
• 1 package of Quorn Meatless Crumbles
• 2 cans (14/15 ounce) diced tomatoes (I used Fire Roasted diced tomatoes)
• 1 can cooked kidney beans, 14/15 ounces
• 1 cup frozen corn
• Kosher salt and pepper to taste
• Topping
• 3 pounds sweet potatoes
• 2-3 tablespoons of vegan or full-dairy (regular) butter
• u00bd teaspoon ground coriander seed (optional)
• Salt and pepper to taste