Vegan Potato Pie

ndulge in the sumptuous flavors of a classic shepherd’s pie reimagined with a luxurious vegan twist. This truffle oil-infused masterpiece combines creamy mashed potatoes with a hearty vegetable filling, resulting in a dish that is as elegant as it is comforting. With each bite, savor the rich umami notes of truffle oil mingling with savory vegetables, creating a culinary symphony that is sure to delight the senses.

Ingredients:

• 1 tbsp apple cider vinegar
• 1/2 tsp pepper
• 1/2 cup vegan sour cream
• 2 tsp garlic powder
• 4 tbsp olive oil
• 1 tsp nutritional yeast
• 1 tbsp truffle oil
• 2 pounds Yukon gold potatoes
• Salt to taste

For the Filling:

• 1/2 cup celery, diced
• 1/2 cup parsnips, diced
• 1 onion, finely chopped
• 1/2 cup frozen peas
• 1 lb mushrooms, sliced
• 1/2 cup carrots, diced
• 1/2 tsp cracked pepper
• 1.2 cups white wine
• 1 tsp Dijon mustard
• 4 tsp flour
• 1 cup Italian parsley, chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil

Instructions: