Monday, March 6, 2017

Shepherd's Pie

Serves 6
4 russet potatoes
3 carrots
3 celery stalks
1/2 yellow onion
2 cups chopped mushrooms (one package)
1 Tbsp flour
1 tsp fresh thyme
1 tsp fresh sage
4 garlic cloves
2 cups veggie broth
1/3 cup red wine
almond or soy milk
vegan butter

Peel, chop and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery and onion, saute in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken.
Add the garlic and season with salt and pepper.
Add tomato paste, flour, thyme and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling in a baking dish, then spread the mashed potatoes over the top. At this time you can get creative with designs and patterns on the top. The rougher the surface the crispier it will turn out.

Spray the top with cooking oil. Broil for 10-15 minutes or until the top is crispy.

Favorite gravy base 

3 T melted earth balance
1/4 cup flour (whisk into butter)
1 cup unsweetened soy milk
1.5 cup veg broth
2 T liquid aminos (or soy sauce)
1/4 cup nutritional yeast