Delicious vegan shepherd’s pie with sweet potatoes and veggies cooked in red wine sauce + vegan wine giveaway!
Some may say shepherd’s pie is a classic autumn/winter food, but I refuse to believe those people. Shepherd’s pies are awesome comfort food anytime of the year! What not to love in those hearty vegetables with a spicy red wine and tomato sauce, topped with fluffy mashed sweet potatoes. Right? It’s all baked to bubbly, flavourful perfection to impress any non-vegans. This vegan shepherd’s pie is so delightful, nutritious and satisfying you definitely won’t miss the meat! Though it’s not a 10-minute recipe, it’s still pretty easy to make, plus you don’t have a lot of work with it. It also freezes well, so you can cook a big portion of it and freeze in individual small portions.
Last year I got an invitation to a wine tasting blogger event. I have been always a lover of good wine, but I have to admit I knew basically nothing about wine, so it was really exciting to finally learn a bit more about my favourite alcoholic beverage. We learnt some interesting stuff about wine pairing and tasting, so a few hours and a couple of glasses of wine later, I felt I am an official wine expert and I was ready to go home and put my newly gained knowledge to good use. I started to make stews and casseroles with red wine, sauces and risottos with white wine, and popsicles and dessert with rosé. It’s truly a fun thing. As Julia Child said “I enjoy cooking with wine. Sometimes I even put it in the food”.
I have loved shepherd’s pies for a very long time, but my love reached a whole new level when I started to add red wine to the filling. Who knew a little bit of alcohol is doing so much good to this dish?! Amazing! And now I can’t hold back my love for shepherd’s pie any longer, so finally, here it comes.
The lovely people at Ludwig von Kapff think that everybody should enjoy good wines and good food, and so do I. That’s why we are giving two lucky winners a selection of their vegan wines. One selection contains a Delheim Rosé, a Diehl Blanc de Noir and a Metzger Prachtstück, the other one contains a Cipriano Rosé Prosecco, a Zenato San Benedetto and a Glaetzer Wallace. I tried all of the wines that you can win. They are all very delicious (served with and without food)!
To win a selection of vegan wines from Ludwig von Kapff all you have to do is leaving a comment below to tell me what wine you like to drink. Do you prefer red or white or rosé? Or a refreshing sparkling wine? For extra love points you can also subscribe for my FREE newsletter, like my Facebook page and follow me on Instagram and Pinterest.
This giveaway is only open to people living in Germany, 18 years of age and over. The competition will close at midnight on Sunday 1st May and the 2 winners will be selected at random from those who commented. Winner will be notified via email by me within 24 hours of the closing date, and have 5 days from the date of notification to respond to confirm they wish to claim the prize. Each winner will win a selection of 3 wines. Good luck!
Giveaway is sponsored by Ludwig von Kapff. All opinions are my own.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 sweet potato - 350 g/0.7lb after peeling
- 2-3 potatoes - 350 g/0.7lb after peeling
- 2-3 tbsp almond milk (or milk of your choice)
- 1 onion
- 250 g/0.5 lb mushrooms
- 3 cloves of garlic
- 1 zucchini
- 2 carrots
- 4 celery sticks
- 1 bell pepper
- 1 aubergine
- ½ cup of frozen corn
- 1 cup of red wine (I used Metzger Prachtstück)
- 1 cup of tomato passata
- 2 tbsp balsamic vinegar
- 1 tsp dried summer savory
- 1 tsp smoked paprika
- 1 tsp fresh chopped rosemary
- 1 small handful of chopped fresh basil
- 1 small handful of chopped fresh oregano
- salt, pepper
- Peel and dice potatoes and sweet potatoes and cook them in salted water until soft. Drain them, season with salt and pepper, add almond milk, and mash with a potato masher until smooth. Add 1-2 tablespoons of vegan butter if you want a creamier mash.
- Meanwhile dice onion, mince garlic, chop herbs and cut veggies into smaller pieces.
- Add onion, garlic and mushroom to a large pan or pot with 3-4 tablespoons of water and sauté them for about 5 minutes. You can also use vegan butter or coconut oil instead of water if you prefer.
- Add in zucchini, carrots, celery, bell pepper, aubergine, corn, smoked paprika, herbs, salt and pepper. Cook for another 5 minutes stirring occasionally, until all liquid is absorbed.
- Add red wine and cook until it evaporates, about 2-3 minutes.
- Finally add passata and vinegar and stir well. Bring to a low boil, then reduce heat to simmer. Continue cooking until all veggies are tender and you have a thick sauce. Veggies are good after about 20 minutes, but you can cook them for up to an hour, depending on how crunchy you like them. Adjust seasonings as needed.
- Transfer sauce to a large baking dish and top with mashed potatoes. Smooth down with a fork.
- Bake at 200°C/400ºF for 20-30 minutes or until mashed potato is lightly browned on top. Enjoy!