Shepherd's pie - Organic country food

This English classic, originally called shepherd’s pie, has settled well in Czech cuisine as well. It is usually prepared with minced meat, we used red beans for the vegan version.

Ingredients

150 g of mushrooms
2 tablespoons of olive oil
2 pieces of carrots
1 onion
4 cloves of garlic
50 ml tomato puree
1 teaspoon of soy sauce
1 tablespoon of gourmet yeast
240 g red kidney beans sterilized or boiled
400 ml of water
150 g of frozen peas
1 cube of vegetable biboujon
150 ml vegetable cream – for porridge
1,000 g of potatoes – for mash
2 spoons of olive oil – for porridge
salt – for porridge

How to do it?

Mashed potatoes – boil peeled and cut potatoes in salted water. Drain and beat in a food processor with a whisk together with the warmed cream and oil. Add salt as needed.
Heat the fat in a large pan and slowly fry the sliced mushrooms until golden. Add carrots and saute as well. Add the onion and garlic and let it become translucent.
Add puree, shoya and gourmet yeast, mix. Add roughly crushed beans and cover with broth. Cook until thickened and until the carrots are soft, about 15 minutes.
Add the peas to the finished mixture and just reheat. Transfer the mixture to a baking dish and cover with a layer of mashed potatoes, leveling its surface with the tips of a fork. Bake in the oven at 200°C, it takes about 30 minutes.