Vegan Shepherd’s Pie
This is a non-traditional shepherd’s pie to which I have added chipotle pepper and cilantro. If you don’t like those flavors, you could substitute thyme and parsley, maybe rosemary. Yeah, that might be nice too!
Ingredients
2 tablespoons olive oil
2 garlic cloves chopped
1 onion diced
2 large carrots diced small
4 large parsnips diced small (we love parsnips)
3-4 celery stalks, diced small
1 package St. Yves ground “beef”
1 can diced tomatoes DRAINED (14.5)
1 can tomato paste
3 large potatoes
1 handful of chopped cilantro
½ teaspoon chipotle pepper
1 cup vegetable broth
2 tablespoons Dijon mustard
salt
pepper
Instructions:
Preheat oven to 350 degrees.
“Potato Top”
Peel, chop, and boil potatoes until soft enough to mash. Drain and place in big bowl. Add ½ cup regular unflavored soy milk, chopped cilantro, Dijon mustard, chipotle pepper, and salt. Mash by hand OR use electric mixer to mix to desired texture. Set aside.
“Meat Bottom”
Heat 2 tablespoons of olive oil to frying pan. Add garlic, onions, carrots, parsnips and celery. Saute until golden and soft, about 10-12 minutes. Add St. Yves mince meat, tomato paste, tomatoes, and veggie stock. Stir until evenly distributed, about 3 minutes or until the mixture becomes kind of thick. Remove from heat.
Place “meaty bottom” in rectangular glass casserole (9 x 4 x 2). Smooth “potato top” on top of meat mixture.
Bake in oven for 20 minutes or until desired golden top. Allow to cool for 5 minutes.
Serves 3-6.
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