AuthorBreville PH
RatingDifficultyBeginner
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Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
 2 cups Cubed and peeled pumpkins
 ¼ cup Red Monggo
 ½ cup Diced Carrots
 2 sticks Celery
 1 tbsp Minced Garlic
 1 White onion, minced
 2 tbsp Skinny Seasoning
 1 tsp Salt
 ¼ tsp White pepper
 1 cup Vegan Cheese
 3 tbsp Olive oil
 Chopped Parsley
1

Using Breville multichef, drizzle olive oil then sauté onions, garlic once fragrant add monggo and pumpkin. Sauté for another 5 mins.

2

Add 3 cups of vegetable stock or water and bring into a boil. Cook the pumpkin and monggo for 15 mins or until soft.

3

Once cooked drain excess water and mash the pumpkin and monggo until smooth. Season it with salt, pepper, and skinny seasoning.

4

In a baking dish transfer the mashed pumpkin then top it with vegan cheese. Place it in a preheated oven and bake for 10 mins under 175 deg Celcius.

5

Once cooked add chopped parsley and serve.

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Ingredients

 2 cups Cubed and peeled pumpkins
 ¼ cup Red Monggo
 ½ cup Diced Carrots
 2 sticks Celery
 1 tbsp Minced Garlic
 1 White onion, minced
 2 tbsp Skinny Seasoning
 1 tsp Salt
 ¼ tsp White pepper
 1 cup Vegan Cheese
 3 tbsp Olive oil
 Chopped Parsley

Directions

1

Using Breville multichef, drizzle olive oil then sauté onions, garlic once fragrant add monggo and pumpkin. Sauté for another 5 mins.

2

Add 3 cups of vegetable stock or water and bring into a boil. Cook the pumpkin and monggo for 15 mins or until soft.

3

Once cooked drain excess water and mash the pumpkin and monggo until smooth. Season it with salt, pepper, and skinny seasoning.

4

In a baking dish transfer the mashed pumpkin then top it with vegan cheese. Place it in a preheated oven and bake for 10 mins under 175 deg Celcius.

5

Once cooked add chopped parsley and serve.

Vegan Pumpkin Sheperd’s Pie
IngredientsDirections