Shepherd’s Pie

This is a nice hearty dish. Meat eaters will appreciate the substance of this vegan take on shepherd’s pie. The portobello mushrooms give it a meaty texture that satisfies both meat eaters and vegans alike.

There are a quite few steps to make this dish but the outcome is well worth it!

SHEPHERD’S PIE [VEGAN]

INGREDIENTS

FOR THE MASHED POTATOES:

• 2 pounds potatoes of any variety, cut into 1-2 inch cubes  (930g)
• 8 cups of water
• 1/2 cup vegan butter
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• 1/4 teaspoon white pepper

FOR THE FILLING:

• 2 tablespoons vegan butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 celery stalks, chopped
• 3 carrots, cut lengthwise and then sliced
• 1 cup of vegetable stock
• 3 large Portobello mushrooms, sliced lengthwise 1/- inch strips and then cut across into 1-inch cubes
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 dash of freshly grated nutmeg
• 1 tablespoon of rice flour mixed with 1/2 cup water

PREPARATION

TO PREP THE POTATOES:

1. Place 8 cups of water and the cubed potatoes into a large pan and bring to a boil.
2. Simmer for 15 minutes and then turn off heat, cover with a lid and set aside.

TO PREP THE FILLING:

1. Melt the olive oil and 1 tablespoon of the vegan butter into a soup pot.
2. Add onions, celery and carrots.
3. Stir and cook for 5 minutes on medium/low heat.
4. Add 1 cup of broth and simmer for 15 minutes.

WHILE THE VEGETABLES ARE COOKING:

1. Heat up 1 tablespoon of earth balance in a large skillet.
2. Add mushrooms and stir.
3. Sprinkle with a dash of salt, cover the pan and cook for 2 minutes.
4. Take lid off and add tomato paste, thyme, salt, sugar, and nutmeg and stir.
5. Cook for 1 more minute and turn off heat.
6. Add the mushroom mixture to the vegetable mixture and turn the heat to low.
7. Add the rice flour/water mixture and stir. Cook for 3 minutes, stirring occasionally.
8. Turn off heat and set aside.
9. Pre-heat oven to 375°F and start making the mashed potatoes.

TO MAKE THE MASHED POTATOES:

1. Drain water from the potatoes.
2. Place potatoes back in pot and mash with a fork or potato masher.
3. Add vegan butter, dill, salt, and white pepper and stir potatoes until they are creamy and smooth.

TO MAKE THE SHEPHERD’S PIE:

1. Lightly oil a 9-inch round casserole dish and add the filling.
2. Add the mashed potatoes on top of the filling (do this gently, about a 1/2 cup at a time).
3. Take a rubber spatula and smooth out the potatoes.
4. Take a fork and lightly press into the potatoes and drag.
5. Do this to the entire top of the casserole.
6. This will allow some bits to get more cooked than other bits and proved nice texture.
7. Place in the oven and cook for 40 minutes.

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