Shepherd’s Pie
I remember having Shepherd’s Pie as a little girl. It was something comforting to have and probably the only way my mom could get me to eat meat. Today, I decided to veganize this old favorite. It was quite easy and very tasty.
1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 can green beans
1 tsp each dried oregano, basil and thyme
12 oz veggie crumbles
1 tbsp vegan Worcestershire sauce
salt and pepper, to taste
cayenne pepper (optional)
Mash:
6 potatoes, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
salt, to taste
1. To make the mash, boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and place them in a bowl. Add olive oil, garlic powder and salt and mash until potatoes are almost smooth.
2. Saute onion and garlic in olive oil until translucent.
3. Stir in green beans, oregano, basil and thyme. Cook for 2 minutes over medium heat.
4. Mix in veggie crumbles and Worcestershire sauce. Cook for about 5 minutes. Season with salt and pepper.
5. In casserole dish, put half the potato mash. Add veggie crumble mixture and top with remaining potato mash. Sprinkle with cayenne pepper, if desired.
6. Bake at 350 degrees for 30 minutes.
Jose loved it ! It is an amazing feeling to be able to create things that he likes and appreciates.
