Shepherds Pie for vegans and everyone else

Vegan shepherd's pie
Vegan shepherd's pie

Shepherds pie with no shepherds in site. This meatless shepherds pie is certainly not tasteless. It will be a winner with your family, just don’t tell them what it in it until after they have eaten it or reach for a second helping. The basic recipe I pinched from a book called Vegan Fusion World Cuisine with a few little tweaks here and there.

Shepherd’s Pie

45 min prep / 1 hour 10 min cooking / 9″ x 13″ casserole

10-12 medium Potatoes cut into small cubes for quick cooking and easy mashing
200ml Coconut, rice or soya milk
2 tbspn Olive oil (this link takes you to a 5 litre can for economy, summer is coming after all).
150g Onion, diced
1 tbsp Garlic, minced
200g Carrots, ½” finely chopped or cubed
100g Celery, sliced thin
100g Red pepper, diced
100g Mushrooms, sliced thin
2 lbs Tofu, extra firm, crumbled
175g Peas
150g green beans chopped
50g Tahini
5 tsp Soya sauce or a wheat free tamari sauce
2 tbspn Basil, fresh, minced (1 ½ tsp dry)
2 tbspn Parsley, fresh, minced
1 ½ tsp Sea salt, or to taste
1 tbspn Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
2 tsp Sweet freedom or other sweetener
1/2 tsp Black pepper, ground to taste

A pinch of chilli powder

¼ tsp Cayenne pepper, or to taste

A dolop of brown sauce (this link takes you to a gluten free one if you need it)

1. Preheat oven to 350°. Bring potatoes to the boil and cook until potatoes are soft, approximately 15 minutes. Drain well, place in a large mixing bowl with your choice of ‘milk’ and mash well. Add salt and pepper to taste. Set aside.

2. While potatoes are cooking,  sauté the onion and garlic in the oil on medium heat , cook for 3 minutes, stirring frequently. Add carrots, celery, bell pepper and mushrooms, cook for further 10 minutes, stirring frequently. Add a little water or extra soya or tamari sauce if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place everything except the potatoes into a large mixing bowl and mix well.

3. Now place this mixture in an oiled 9″x13″ casserole dish. Place the mashed potato on top and gently fork over to cover the top completely. Make a pattern with your fork on the top. Bake until slightly golden brown and completely cooked, approximately 25 minutes. Cool for 10-15 minutes.

Serving suggestion: Serve with Mushroom Gravy (see below).

Mushroom Gravy the roux way

10 min prep / 15 min cooking

1 tbspn Olive oil
1 medium Onion, ¼” diced
150g Shiitake mushrooms, sliced thin
1½ Tbspn Garlic, minced
450ml  vegetable stock or bouillon
50ml or so soya or tamari sauce to taste
Pinch Cayenne pepper

Pinch Paprika

Roux

2 Tbspn Spelt flour or gluten free flour if you want to avoid gluten)
2 Tbspn Olive oil
1 Tbspn water

1. Create a Roux by placing spelt flour in a small bowl. Add 2 Tbspn olive oil and 1 Tbspn water and whisk until a thick paste is created. Set aside.

2. Place 1 Tbspn of olive oil in a large sauté pan on medium high heat. Add onion and garlic, cook for 5 minutes, stirring occasionally.

3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.

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