speedvegan

Shepherd’s pie, originally uploaded by cloudmonkey.

Geoffrey helped me make a better version of my Shepherd’s pie by making the following changes:

- use peas instead of green beans
- add veggie broth (the previous recipe was too dry)
- make mash with margarine and soy milk (a lot lot creamier this way)
- make it 2 layers (instead of 3) with the protein layer on the bottom and mash on top

Here’s the updated recipe:

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
12 oz veggie protein crumbles
2 tsp vegan Worcestershire sauce
1 tsp each dried oregano, basil and thyme
salt and pepper, to taste
1 cup veggie broth
1 cup frozen peas and carrots
a few dashes of paprika

Mash:
4 russet postatoes, peeled and cubed
2 tbsp non-hydrogenated, vegan margarine
1/2 cup plain soymilk
salt and pepper, 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 margarine, soymilk, salt and pepper and mash until potatoes are almost smooth.

2. Saute onion and garlic in olive oil until translucent.

3. Mix in veggie crumbles, Worcestershire sauce and spices. Cook for about 5 minutes, adding veggie broth as needed.

4. Stir in the frozen peas and carrots and cook for another 2 minutes.

5. Preheat broiler to high. Fill in casserole dish with veggie crumble mixture. Spoon the mash evenly on top. Sprinkle with paprika, if desired. Broil until mash is evenly browned.

It was super yummy !