When I had a bunch of kids around the table every night, one of our favorite comfort foods was shepherd's pie. Sometimes I would make it with beef and sometimes with chicken. I few months ago I had the idea to make a vegan version. I made it twice and everyone liked it but both times I didn't pay close attention to how much of each spice I used to flavor the sauce to add it here. This time I was more careful so here it is.
2 cups cubed potatoes (small bite-sized cubes)
1 celery stalk, sliced
1 Tbs vegetarian soup base
1 tsp each of dried thyme, marjoram, basil and dill
1/2 tsp ground turmeric
1 10 oz package of mixed vegetables
Peel and slice carrots and cube the first 2 cups of potatoes. Put in a pan with water and boil until just soft. These are for the filling.
In a different pan boil the other potatoes until soft, these are the ones for mashing.
Meanwhile in a skillet, sauté celery, garlic, and onion until they start to soften, and then add sliced mushrooms. Sauté until the mushrooms wilt. Add the spices and sauté a minute or so to release the fragrances. Drain the boiled carrots and potatoes, reserving 1 cup of the water. Add the water to the onion mixture. Make a roux out of the flour and a little cool water and use it to thicken the water/vegetable mixture. Cook the frozen mixed vegetables in the microwave for 5 minutes. Drain and add them to the saucy vegetables.
Preheat the oven to 350 degree F.
Drain the other potatoes and mash, adding enough water or nut milk to make them moist. (if you aren't worried about fat, add a tbs or more of margarine to the mashed potatoes) Add salt and pepper to taste. Put the vegetable mixture in a casserole and top with the mashed potatoes. Bake for 20 minutes until heated through and the flavors are blended.
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