Vegan Shepard’s Pie
(from BeSu’s recipe box)
Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe.
Source: http://robinrobertson.com/Vegan_Recipes.htm (from RecipeThing user reachesha)
Serves 4 peopleCategories: carrot, dinner, mushroom, peas, potatoes, veg, veggie burgers, walnuts
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 4 ounces white mushrooms, chopped
- 1 tablespoon tomato paste
- 2 tablespoons tamari soy sauce
- 3/4 cup Basic Vegetable Stock
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
- Salt and freshly ground black pepper
- 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
- 3 vegetarian burgers, thawed and chopped
- 1/2 cup frozen peas, thawed
- 1/4 cup ground walnuts
- 3 cups mashed potatoes
- 1/4 teaspoon sweet paprika
Directions
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Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.
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Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
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. Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.
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. Spread the mashed potatoes over top. Sprinkle with paprika and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.