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Saturday, January 26, 2013

Vegan Shepherd's Pie

I kind of made up this recipe with some left over mashed potatoes I had in the fridge.  I loved shepherd's pie as a child, but this is a bit different.  Everyone here enjoys this recipe, I probably make it at least twice a month.  Trying to get all our favorite recipes on this blog to make menu planning easier.

1 package crumbles (I use the Quorn brand , it is not gluten free)
1 carrot diced
1 celery spear diced
1 onion diced
2 cups broccoli chopped
2 potatoes diced
4 cups vegetable broth
1 Tbsp corn starch
1 tsp salt
1/2 tsp pepper
1 1/2 tsp poultry seasoning 
2 cloves garlic crushed
1 tsp tamari
2 tsp vegan, gluten free, worcestershire sauce
Mashed potatoes (I cube about 5 potatoes and boil until knife tender, then mash with a little S&P, and about 1/2 cup vegetable broth, and sometimes a TBSP Earth Balance.  

In a large saute pan, add 1 cup vegetable broth, onion, carrot and celery.  Bring to a boil, cover, reduce heat to med, and simmer for 5 minutes.  Add broccoli, potatoes, poultry seasoning, and garlic, check vegetable broth to make sure the pan is not dry, add more broth if needed, cover and let simmer for another 10 minutes.  Potatoes should be knife tender and broccoli should be done but not mushy.  Add crumbles, add all except 1/2 cup vegetable broth to the pan, cover for a few minutes until the crumbles are hot.  To the last 1/2 cup of vegetable broth add the corn starch and stir.  To the pan add the S&P, tamari, and worcestershire sauce.  Last add the corn starch and stir, it will thicken quickly.  Take the mixture and add it to a casserole dish, top with the mashed potatoes.  Bake at 350 for 30 minutes.  

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