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Monday, June 30, 2014

Vegan Chicken Shepherd's Pie

I call this a shepherd's pie but really it is not.  It is sort of a combination of my vegan chicken pot pie and a shepherd's pie.  This dish is a favorite around here and it is something I can throw together in the morning when I have some time, and then pop in the oven for an hour at dinner time.

The dish as it comes out of the oven

The yummy goodness

~1/2 pound Quorn fake chicken chunks
~3-4 cups vegetable broth
~2 carrots diced
~1 celery spear diced
~1 onion diced
~1 medium sized head of broccoli, diced
~3/4 cup frozen peas
~1/2 cup frozen corn
~S&P to taste
~1 1/2 tsp poultry seasoning
~1 tbsp corn starch
~mashed potatoes for the top (5 medium sized potatoes peeled and cubed, cover with water and boil until knife tender, mash and add 1/2 cup vegetable broth, 2 tbsp earth balance, s&p)

(while I am cooking the vegetables in a saute pan, I am also cooking my potatoes in a stock pot so my mashed potatoes are done about the same time as my veggies)

In a saute pan add onion, carrot, celery, and 2 cups of vegetable broth, bring to a boil, turn to low, cover and simmer for 10 minutes.  Add broccoli and cover for another 5 minutes, until broccoli is knife tender.  Add another 1/2 cup of vegetable broth, fake chicken chunks, peas and corn.  Bring back up to a simmer and cook for just a few minutes, covered.  Make sure the pan does not cook dry so add more veg broth if you need to.  Reserve 1/2 cup veg broth until the end.  Once all veggies are cooked, add S&P to taste and the poultry seasoning.  Stir well.  Make a slurry of the remaining 1/2 cup vegetable broth and the corn starch. Add this slurry to the veggies and bring back to a simmer, this only take 30 seconds or so.  You will see it thicken.  Remove from heat.  In a casserole dish add the vegetable mixture, top with the mashed potatoes, bake at 350 degrees for about 45 min-1 hour.

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