Sunday, January 16, 2011

Vegan Shepherd's Pie

Shepherd's pie was originally created to use up leftovers from a dinner of lamb and potatoes.  I haven't had lamb lately, but did have some vegetables.  I actually put some beef roast in the boys version of this meal because I think they are missing meat in there diet.  I however, kept true to my new way of living...which is NOT easy living with a bunch of boys.  This did turn out really good and was easy to make different versions for different nutritional needs.  Have fun with it!
FOR FILLING:
3 tablespoons olive oil
2 onions, diced
5 carrots, cut into 1/2 inch pieces
2 turnips, peeled and cut into 1/2 inch pieces
2 celery stalks, cut into 1/4 inch pieces
3 leeks (white and pale green parts only), cut into 1/2 inch thick slices
1 container sliced portobello mushrooms
1 tablespoons chopped garlic
2 teaspoons chopped parsley
1/4 cup red wine (white wine would work too)

GRAVY:
1 cup vegetable broth
1 tablespoons corn starch
Salt and pepper to taste

FOR MASHED POTATO TOPPING:
1 1/2 pounds baking potatoes, peeled and quartered
1/4 cup oat milk
3 tablespoons earth balance vegan butter
1 clove garlic, minced
Salt and Pepper to taste

Method

TO MAKE THE FILLING:

1) Saute onions, carrots, turnips, celery, leeks, and mushrooms in olive oil until lightly sauteed about 8 minutes.  Place in crock pot and add the parsley and garlic.  Next, deglaze the pan with wine and place in crock pot and place on low for 4 hours.

WHEN FILLING IS TENDER BEGIN
TO MAKE THE POTATOES:

1)  Boil the potatoes, uncovered until very tender, 20 to 25 minutes.  Drain in a colander.
2)  Add oat milk, earth balance butter, and garlic to the drained potatoes and blend.  Add salt and pepper to taste.

GRAVY:

1) Warm vegetable broth and add corn starch until it thickens add any liquid left from the crock pot and stir to combine.


ASSEMBLE THE PIE AND BROIL TOPPING:

1)  Preheat broiler.  Using an oven proof dish, that you can serve in, place vegetables. 
2)  Spoon in gravy.
3)  Next, spoon potatoes over the vegetables and spread evenly with a spatula, making a pattern if you would like.
4)  Lastly, broil until top is golden, about 3 minutes.  Enjoy!

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