Saturday, December 15, 2012

Vegan Shepherd's Pie

I have made many recipes, but Shepherd's Pie is something I had not tried before making this recipe.  My sister-in-law made it for us a few months ago and our family really enjoyed it. So I did a search for a similar recipe and found this one from Choosing Raw.  Of course, I made some changes to it, and below is the recipe I used.

It made enough for 3 meals (for 3-4 people)(shown below in pictures), and some left overs. I froze one dish and pulled it out this past week.  It tastes just as good after being frozen and reheated as it did fresh from the oven. If freezing, I recommend letting it thaw and then reheating in the oven at 350 degrees for about 30- 45 minutes.

I ran out of regular russett potatoes, so used some sweet potatoes as well.  It made a fantastic addition to this recipe.  Also, I only added the lentils to two of the pans and left one lentil free.  

Vegan Shepherd’s Pie

3  cups low-sodium vegetable broth
1/3 cup red wine vinegar
5 dried shitake mushrooms
9-10 medium potatoes, peeled, and diced
1 cup green lentils
1 sweet potato, peeled and diced
4 tbsp Becel Vegan & GF Margarine, divided
5 Portabello Mushrooms, stemmed and quartered
2 slices red onion, finely chopped
2 cloves garlic, minced
3 medium celery stalks, finely chopped
3 medium carrots, peeled and small dice
3 tbsp tapioca starch or another GF flour to use as a thickener
1) In a medium bowl, mix together 2 1/2 cups broth and wine vinegar (reserve remaining broth for use in mashed potato topping). Stir in dried porcinis and set aside to plump up; give it at least 30 minutes. 
2) Place diced potatoes in a large pot and cover with heavily salted water. Bring them to a boil and cook until very tender (about 30 minutes).
3) Mash the potatoes, adding 2 tbsp of Vegan GF Becel and a little of the reserved broth.  Add broth as necessary. Season well with salt and pepper. Set mashed potatoes aside.
4) Preheat oven to 350 degrees. Oil a large cooking dish, or several 3x9 dishes (I used grapeseed oil, but olive oil or coconut oil will work as well.
5) In a large skillet heat 2 tbsp Vegan & GF Becel over medium heat and begin cooking both the diced portabello and diced shitake mushrooms.
6) When mushrooms are cooked, set them aside and heat the remaining 1 tbsp Earth Balance in the pot. Add onions and garlic and cook till translucent or golden. Add carrots and celery and cook till carrots are tender. Add parsnips and celery root and continue cooking till all vegetables are getting tender.
7) Add the cremini and the porcini mushrooms to the pot. Next, whisk 3 tbps flour into the reserved broth and wine, and add the liquid to the pot, along with the sage and thyme. Continue cooking the vegetables in the broth over a low to medium flame, stirring frequently. Check the broth and vegetables for seasoning, and season to taste with salt and pepper.
8 ) When the vegetables are very tender, and the broth has reduced almost completely (you want a bit of liquid in the pot, but not much), you’re ready to assemble the shepherd’s pie. Take the pot off of the heat. Transfer the vegetables to the large baking dish or casserole.
Next, spread the mashed potatoes carefully over the surface of the vegetables, so that it forms two neat layers
Sprinkle the top of the potatoes with dried parsley or thyme. Transfer the dish to the oven, and bake for 30 minutes, or until the vegetables are bubbling ever so slightly, and the top of the potatoes is golden brown.
9) Remove shepherd’s pie from oven, and cut to serve.

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