Vegan Shepherd’s Pie
This recipe was the total epitome of comfort food. Perfect on a cold autumn day. It was a bit involved but I think it was worth it.
Ingredients & directions:
For the “meat” layer:
1/2 Tbs olive oil
1 lb package of protein crumbles (mine were soy this time)
You can also substitute this for about 2 c cooked lentils. I’ve done this before too & it’s very good.
1 small onion chopped small
1/2 package baby portobellos (or white button) sliced or chopped
-sauté the onion in the olive oil, stirring until translucent
-add the mushrooms & cook until tender, stir occasionally
-add meat crumbles & cook until heated & just to get the onion & mushroom flavor mixed throughout.
-turn off heat & set aside.
Gravy:
Put this on top of the “meat” layer.
1 small chopped onion
1/2 package chopped portobellos
1 Tbs vegan butter
1/2 tsp thyme
3 Tbs tamari soy sauce
2 c veggie broth
2 Tbs corn starch
-in a sauce pan, sauté the onion in the butter, stirring until translucent
-add the mushrooms & cook until tender, stir occasionally
– in a separate bowl; whisk the veg broth, soy sauce, thyme, and corn starch until it isn’t lumpy then stir it into the pot with the cooked onions & mushrooms. Cook, stirring constantly on med-low heat until the gravy thickens. Use a blender to make smooth gravy if you want.
Veggie layer:
Cook 2 1/2 c frozen peas & corn
(I cooked mine in veggie broth for added flavor.) until soft to liking.
Potato layer:
6 large russet potatoes peeled & cut into 1 inch or so pieces
5 Tbs nutritional yeast
1 Tbs vegan butter
1 dried tsp parsley
1/2 c almond milk (or more depending on how you like the consistency.)
Salt & pepper to taste.
-put peeled and cut potatoes in a large pot. Cover with water and set to temperature on high to bring to a boil. Uncovered.
– once at a boil, check potatoes and boil until they are fork tender.
– dump into a strainer & allow to cool.
-add the other ingredients to the same large pot & whisk together.
– put the cooked potatoes back in and use an electric hand mixer to mash the potatoes or you can use a hand masher too.
-taste, add any additional almond milk and salt & pepper or any other seasoning you might want and just mix in.
ASSEMBLY:
I used 2 9×9 dishes for my shepherds pies-
-spray dish with oil
-add half meat crumbles to each dish, then top with gravy (if you have too much- reserve extra to for serving on too) , then peas and carrots, then mashed potatoes.
-put a dollop of butter on top & pop the dishes into a heated 350 degree oven for 30 minutes. Or until bubbly on the sides & a slight browning on top. (I froze one of my shepherds pies to eat later.)
Enjoy with steamed Brussels sprouts or green beans.
