Shepherd's Pie

I originally intended to post this on Saint Patrick's Day, but given that was four months ago, it is not worth waiting another eight to share.  This was one of the first recipes I made when going vegan.  Oddly, I never *liked* shepherd's pie until this recipe.  My husband loves this recipe, and I must admit that I made it to solidify his commitment to veganism.  It's not all salads, beans and carrots!

It makes enough to fill a large casserole dish to the brim, and is so hearty it will feed two people for the better part of a week.  To give credit where it is due, the original idea came from the Peta Shepherd's Pie recipe, but since no stores in my area carried the dairy-free "Campbell's Mushroom Gravy" I had to come up with a gravy that would suit the flavors.  After several failed vegan gravy attempts, the gravy for this recipe is adapted from the Isa Chandra Moskowitz recipe, Savory Mushroom Gravy, just reducing the amount liquid and flour so it is a concentrated gravy produced. 

Since it is the middle of the summer right now I'm going to just dream of tasting this and wait for a cooler day to make it again.

Ingredients

3 large sweet potatoes

2 tbsp margarine
1/4 cup nondairy milk
Salt and pepper to taste
1 medium onion, finely chopped
1 red bell pepper, diced
2 cups cremini mushrooms, chopped
1 tbsp olive oil
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
2 tablespoons nutritional yeast
1/2 cup dry white wine (I use cooking sherry)
2 cups vegetable broth
1/4 cup all purpose flour
1 bag frozen peas (or mixed peas and carrots)
12 oz. or one package Veggie Crumbles or seasoned Textured Vegetable Protein

Directions

Preheat oven to 350*F.

Mmm... mashed sweet potatoes...

Chop and boil the potatoes in a large pot for 20 minutes or until soft.  Drain and mash
with margarine and nondairy milk.  Season with salt and pepper.

This looks like a lot, but it will cook down.

Nice and browned, smells delicious!

 

In a large skillet, heat oil and sauté onion, bell pepper and mushrooms until onions are translucent and slightly browned.

Add garlic, thyme, sage, nutritional yeast, salt and pepper and sauté for about 2-3 more minutes. Add flour and cook, stirring frequently for 2-3 more minutes to take the raw flavor out of the flour.

Gravy has a yellow tinge thanks to the nutritional yeast, but smells like heaven.

 

Add wine, stir madly,  and let it reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 10-20 minutes or until thickened.  If too thick, add some more broth.

You could use a mixed vegetable with carrots, but for me it's all about the peas.

Once thickened, add your frozen peas and ground veggie crumbles. 

Pretty full, as you can see.

Now it is filled to the brim.

Pour this into a lightly oiled casserole dish.  Cover your gravy veggie layer with your mashed potatoes on top.  Bake in a 350* oven for 30 minutes until warm, bubbly, and potatoes start to brown.

 Bubbly and delicious!