i have been making sunday dinner for my pops and sister of late. my dad can't have green vegetables (except inexplicably for green beans) due to the meds he's on. yesterday, i made a bangin' VEGAN shepherd's pie.
the thing to remember here is USE WHAT YOU HAVE AND WHAT YOU LIKE. i used what i had on hand and what i liked. my dad and sister are FAR from being vegan, BUT i'll tell you they LOVED this AND the mushroom stroganoff i made LAST week
without further adieu -
this makes one or one and a half. if you want two pies, add a bit more vegetables
NOTE: i use earth balance margarine. it is THE BEST i have found.
VEGAN SHEPHERD'S PIE
1 whole wheat pie crust
7 small or 4 large Yukon gold potatoes (peeled or not. But they DO have to be cubed)
½ C soy or rice milk (or enough to get the consistency right on those smashed spuds)
3 T soy margarine for potatoes, 1 or 2 T for sautéing onions and mushrooms (you could use olive oil)
1 C sliced baby carrots
1 C corn (frozen or fresh)
1 C cauliflower (frozen or fresh)
1 vegan bouillon cube (I used no salt, but it’s entirely up to you)
2 C baby bella mushrooms sliced thickly
½ C sliced onion
1 ½ C water (or soy milk)
3 T Whole wheat flour
1 soy chorizo sausage minced
1 C seitan sliced thinly (can be store bought or homemade)
Salt, pepper and any other spices or herbs you are fond of
Cook potatoes in boiling water until done. Mash and add the soy margarine and soymilk, salt and pepper to taste. They should be fairly loose but NOT too watery. Put aside
Boil carrots until almost done. Add corn and cauliflower. Boil another 3 minutes. Drain and set aside.
Use the same pan to sauté onions and mushrooms in a little olive oil or soy margarine. When done, crumble in bouillon cube and stir. Add flour and stir one minute (stir it or it will burn and/or stick). Slowly add water or soy/rice milk. Stir until thickened. Add in carrot, corn and cauliflower mixture. Add salt and pepper to taste and any other herb or spice you like. Add in soy chorizo and seitan.
Put pie shell on cookie sheet (it WILL overflow). Fill with the vegetable mixture. Top by spreading the mashed potatoes over the vegetables. Bake at 350 degrees for 30 minutes (it’s forgiving. It can go 20 OR 45 minutes)
