Monday, May 16, 2011

Shepherd's Pie

My son called this "the most favoritest recipe that Mom has ever made ever and not just vegan stuff either."  And my hubby agreed.  I think they like it because it's basically stew with mashed potatoes and that reminds them of meat and potatoes.  So it's a great comfort food without actually being meat. I don't have a picture because my family devoured a 9x13" pan of this in just minutes of the pan hitting the table.  I've got it on the menu this week, though, and I promise to click a pic before they get to it.

It looks like an involved dish that may be difficult to cook.  Do not let the recipe intimidate you!  It is basically a throw it all together dish, no real technique required.  If it makes you nervous, though, just give me a call and I'll walk you through it.

SHEPHERD'S PIE -- Vegan and GF
(A one-dish meal that's easy to prepare ahead of time and just throw in the oven when you need it.  If baking from cold, though, be sure to allow for enough time for the filling to heat through.)

Prepare about 4 c. mashed potatoes (homemade or even instant, I used diced red potatoes and left the skin on for color and flavor)

For the stew, stir the following in a large pot:
3 T. olive oil
3 cloves garlic, minced
1 onion (white, yellow or red will do), diced
4 ribs celery, diced
4 large carrots, diced
1 green pepper, diced
Cook and stir over medium heat until onions are translucent but not browned.

Stir in:
3 c. veggie broth
1 large can diced tomatoes
1 can red kidney beans, drained and rinsed
1 container sliced fresh mushrooms (white or baby bellas), or two cans sliced mushrooms
1 small bag frozen peas

Season to taste with:
Salt and Pepper
Fresh or Dried Basil
Italian Seasoning
Splash of A1 Steak Sauce

Bring all ingredients up to a boil.  Dissolve 1/4 c. cornstarch in 1/2 c. cold water and slowly add to boiling liquid while stirring.  Let come back to a boil, cook and stir for about 2 minutes until mixture is slightly thickened (should be the texture of stew).

Pour this thickened mixture into a 9x13" pan that has been sprayed with Pam.  Carefully spread mashed potatoes on top.  Drizzle with melted vegan butter and sprinkle with Paprika to add a little color.  Bake at 350 degrees for 35 minutes or until potatoes are golden brown on top.  We like a good "crust" on top, but if you prefer your potatoes soft, pull the dish out earlier.

I also think you could bake this with Tator Tots on top instead of mashed potatoes and the family would like it just as much. 

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