Vegetarian Shepard’s Pie for Thanksgiving

October 10, 2011 § 2 Comments


 
When I was a kid, I thought the name shepard’s pie came from the fact that the mashed potatoes resembled sheep’s fleece. Boy, was I way off. Traditionally shepard’s pie was made with mutton or lamb which is where the name comes from. This version is made with neither lamb or mutton but instead with a soy alternative, veggie beef.

Veggie beef tastes remarkably like the real deal and I have fooled unsuspecting guests many a times. Veggie beef contains very little fat and is high in protein, iron and B12. Veggie beef is usually kept in the cooler section near the produce department in the grocery store.

Shepard’s pie can be made in advance and popped in the oven to bake when ready to eat. Try this recipe with other vegetables and throw in some veggies from your garden.

cooking time 80 minutes
prep time 50 mins
bake time 30 mins
Serves 6

Ingredients:
8 cups (2 L) water for boiling
4 cups (1 L) red potatoes
2 cups (500 ml) milk
1/4 cup (65 ml) butter
1/8 tsp (1 ml) salt

2 tbsp (30 ml) olive oil
3/4 cup (175 ml) red onion diced
3 cloves crushed garlic
1 cup (250 ml) carrots sliced into 1/8″ pieces
1 cup (250 ml) broccoli florets
2 cups (500 ml) cabbage cut into 1/2″ pieces
680 grams veggie ground beef
1/8 tsp (1 ml) salt
veggie gravy (optional)

Directions:
1. Wash and scrub the potatoes and place in a large stock pot with water and bring to a boil.

2. Cook the potatoes until soft and a fork can easily poke through. Drain and set aside to cool.

3. Heat a large saucepan on medium-high heat and add olive oil. When hot add the onions and cook until transparent. Add the garlic and cook until garlic starts to brown.

4. Add carrots and broccoli and cook until veggies start to soften 5-8 mins.

5. Add cabbage and cook until cabbage wilt 2-3 mins.

6. Add the veggie beef and cook until the veggie beef browns, add salt and stir.

7. Grease a medium-sized casserole dish (8″x12″) with oil and add veggie ground mixture. Level with a wooden spoon.

8. Peel the potatoes and place in a small mixing bowl. Lightly mash the potatoes with a potato masher, then add milk, butter and salt. Continue mashing until the potatoes reach a creamy texture.

9. Top the veggie ground with mashed potatoes. Smooth the potatoes over and poke holes using a fork to allow the steam to escape while baking.

10. Place in the oven and bake on 375 F until the veggie beef starts to bubble about 25 mins. Broil until the potatoes brown about 5-7 mins.

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§ 2 Responses to Vegetarian Shepard’s Pie for Thanksgiving

  • Sue Jutson says:

    I love the idea that shepherds pie was called that because the mashed potatoes looked like a sheep’s fleece. That is perfect when it is made from vegetarian ingredients 🙂
    It sounds delicious and I’m going to try it soon. Thanks for sharing.

  • yolande morin says:

    What a lovely story about the name for shepherds pie. I had no idea… really. I thought the food was hearty so the hungry men would love it. Anyway, I too want to try this. Thanks again Lily for more wonderful recipe ideas!
    Yolande.

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