Tuesday, November 23, 2010

Shepherd's Pie

This is a recipe for Shepherd's Pie.  Shepherd's pie is easy to make, but it is a little bit long.  The end result is well worth it, however!  Enjoy!


Time: 1 Hour 30 min     |      Servings: 6     |      Difficulty: Low

2 lb potatoes, preferred kind (quartered if large)
1/4 cup Earth Balance
1/2 bunch chives, chopped
1/4 cup non-dairy milk, more if needed
1/2 tablespoon Horseradish (optional)

1 lb favourite protein (I recommend seitan or tempeh), pulsed/ground
1 lb mushrooms, thinly sliced
2 onions, diced
1 large tomato, diced
1 bell pepper, diced
2 stalks celery, diced
1 cup frozen vegetable mix, preffered kind
3 cloves garlic, finely diced
2 cups vegetable broth
1/4 cup white wine (optional)
1 tablespoon vegetarian worcestire sauce
1 tablespoon tomato paste
1/2 tablespoon vinegar
1 teaspoon marmite
1 teaspoon soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried poultry seasoning
2 tablespoons cornstarch mixed into 2 tablespoons cold water
2-3 tablespoons oil

PreparationPreheat oven to 500 degrees F.

Begin with placing cut potatoes in pot of water.  Bring to a boil and simmer until potatoes are soft, about 30 minutes.

Meanwhile, in an dutch oven (or oven-friendly pot) heat oil on medium-high and add mushrooms and saute until they shrink and release their juices, about 10 minutes.  Add all vegetables and fry until translucent, about 10 minutes.  Add protein and continue cooking until juices begin to evaporate, about 10 minutes, stirring constantly. 

Increase heat to high, and add wine to deglaze pan, if using.  Add broth, marmite, spices and tomato paste and stir to combine.  Once boiling, add cornstarch mixture and stir.  When thick and bubble turn off heat and place aside.

Potatoes should be done.  Drain and mash with Earth Balance, chives, horseradish and milk - adding salt if necessary.

Spread potatoes on top of filling, and bake in oven until the top is golden brown, about 20 minutes.  Serve and enjoy.

1 comment:

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