This traditionally-meaty favorite comes out just fine when made with alternate ingredients.
Ingredients:
- 3 lbs potatoes (brown russets)
- 6 cups diced veggies- corn, lima beans, green beans, peas, carrots, ect. (frozen veggies work fine when defrosted)
- 2 cups mushrooms, sliced (optional)
- 1 large onion, diced
- 1 large leek, diced
- 5 cloves garlic, crushed (to taste)
- mustard (to taste)
- 4 cups textured vegatable protein (TVP) or seitain or other meat-substitute (We use Morningstar Harvest BurgerŪ ground beef, it works great)
- 2 cups soy cheese shredded (optional), (We use Veggie ShredsŪ, they work great)
Directions:
Quarter the potatoes and throw them in a big pot of boiling water. When they're cooked but still firm, take them out and mash them (with milk if you like, but not too much). (We use Riches non-dairy creamer instead of milk, use half creamer and half water, that makes milk).
While your're waiting for the potatoes, slice the mushrooms, onions, and leeks and garlic and fry them in a little oil in a sauce-pan over medium heat. Add whatever sauces you like to them (red wine, soy sauce, rice wine vinegar, ect.). (We don't season them at all and the pie comes out just fine). Try to retain any liquid in the pan, this will become "gravey" for the pie. When the onions are transluent and the mushrooms are brown around the edges, turn off the heat.
Combine the onions/mushrooms with the (defrosted) diced veggies and the TVP/seitan and mix it all together. (NOTE: you may want to brown the TVP/seitan before adding it in depending on what you use). If you are using cheese, add a little to the mix as well for flavor and to help it stick together. Mix in the mustard in small amounts, sampling until you get a taste you like- too much mustard will be *very* noticeable.
Spread the veggie/TVP mixture on the bottom of a 9x13 (lasagne-sized) baking pan. Top with the potatoes, smoothing them out at the top. Cover with cheese if desired.
Bake in a convection oven at 375 for 30-45 minutes or until cheese on top turns a golden brown.
Makes: enough for approximly 10 people.
You can reheat the sheperds pie in the oven or in the microwave.
For more recipies like this check out:Vegweb
