Vegetable Shepherd’s Pie

When it comes to a one pan meal this recipe is perfect, although there is some debate as to who should take credit for this warm and hearty dish? While researching many versions, I discovered that traditional Irish Shepherd’s Pie calls for ground lamb, while the British version, known as Cottage Pie (yes, there is such a thing), includes ground beef. In addition, the Shepherd’s pie is topped with mashed potatoes while the Cottage Pie is topped with sliced potatoes. I’m not sure what a Whole-Foods, Plant-Based pie is called, but I prefer that it’s topped with creamy mashed potatoes. My version of Shepherd’s Pie is prepared in a cast-iron skillet and baked in the oven until this luscious topping is golden brown. In order to veganize the recipe, I simply eliminate the meat and swap out a few items as noted under the heading “Ingredients”. Enjoy…

Ingredients

4 Tbsp. vegan butter (Earth Balance or Miyoko’s butter)

2 carrots, finely chopped

2 stalks celery, finely chopped

1 medium onion, diced

1 pkg. meat substitute (Beyond Meat Crumbles)

2 Tbsp. flour

1 cup vegetable stock

1 cup dry white wine or a dark ale.

1-8 oz. bag of mixed vegetables

1 Tbsp. vegan Worcestershire sauce (Annie’s)

2 tsp. garlic powder

1/8 tsp. red pepper flakes

Salt and pepper to taste

4 large russet potatoes, peeled and diced

1/4 cup non-dairy milk

salt to taste

Directions

1.     Melt butter in a 10” cast iron skillet. Add carrots, celery, onion and sauté for 3-5 minutes.

2.    Sprinkle flour over mixture; stir to incorporate about 1 minute. Whisk in broth, wine or ale, mixed veggies, Worcestershire sauce, garlic powder, and red pepper flakes.

3.    Stir in meat substitute. Bring to a simmer and continue to cook for another 10 minutes.

4.    Remove from heat while preparing mashed potatoes.

5.    Place potatoes in large sauce pan and cover with cold water. Add 1 Tbsp. salt.

6.    Cover pan and bring to a boil; lower to a simmer and continue cooking until potatoes are fork tender.

7.    Remove from heat. Add 1/4 cup of non-dairy milk to loosen potatoes. Mash potatoes using hand mixer or potato masher to a spreadable consistency. If necessary, add more milk.

Gently spread potatoes on top of veggie mixture. Drizzle with olive oil and bake in 400 degree oven for 25-30 minutes. Cool for 10 minutes and then slice.