Friday, July 26, 2013

Shepherds Pie

I've made several vegan Shepherds Pies, and finally have found a recipe I love. I never did make a traditional Shepherds Pie, so I'm not sure how it compares, but this Shepherd's Pie is amazing. Comfort food at it's best. Adapted a little from Engine 2 Diet.

Shepherds Pie

Preheat oven to 400 degrees.


5 medium yukon gold potatoes, cut into quarters
1/2 cup unsweetened soymilk
freshly ground pepper to taste
salt to taste
16 oz frozen or fresh green beans
2 onions, diced
8 oz mushrooms, sliced or chopped
2 cloves garlic, minced
2 Tbs fresh rosemary (I used 1 tsp dried)
2 cups cooked lentils
1/2 tsp ground black pepper
1 Tbs Tamari (or soy sauce)
6 oz can tomato paste
1 Tbs vegetarian Worcestershire sauce


Boil the potatoes about 15 minutes, or until soft.

Drain, and mash with the soy milk, pepper and salt to taste. Set aside.

Steam green beans for 7 minutes.

Saute onions on medium heat in a large skillet for 5 minutes, until translucent.

Add mushrooms, garlic and rosemary to the onions. Cook for 5 minutes, until the mushrooms begin to release their juices.

Add lentils, black pepper and tamari.

Stir in tomato paste, Worcestershire sauce, adding a small amount of water if necessary to combine ingredients.

Place the vegetable meat crumble in a large casserole dish.

Spread green beans on top.

Spread mashed potatoes on top of the green beans and smooth over.

Cover with foil and bake for 30 minutes. Remove foil and baked another 5 minutes.

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