Shepherds Pie with Mushrooms-Vegan

Shepherds Pie
  • 5 potatoes, Cubed
  • 4 tbsp vegan butter
  • 1/2 cup soy milk (plain, unsweetened)
  • 1 tbsp olive oil, and perhaps a bit more
  • 1 onion, diced
  • 4 carrots peeled and sliced
  • 3 stalks celery, sliced
  • 1 pint baby portabella mushrooms, sliced
  • 1 pint shiitake mushrooms, stemmed and sliced
  • 3  cloves garlic, minced
  • salt and pepper, to taste
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 1/2 tsp dried sage
  • 1/2 tsp fresh thyme leaves or(1tsp dried thyme)
  • 3 Cups vegetable, or mushroom stock
  • 1/4-1/2 cup dry wed wine
  • 1 bag frozen peas (optional-not pictured)
preparation steps:
1. boil potatoes in lightly salted water until tender then drain and mash with vegan butter, soy milk and salt and pepper to taste and set aside
*I also like to reserve a bit of the cooking water and add while I am mashing-I find it makes for creamier mashed potatoes
2. while potatoes are boiling, sauté onions, celery, and carrots in olive oil until onions are just slightly tender
3. add sliced mushrooms and garlic-add a bit more olive oil if needed-sauté until carrots and celery are tender and mushrooms are cooked
4. add salt and pepper, to taste
5. stir in tomato paste
6. add flour
7. add thyme and sage and stir
8. add vegetable or mushroom stock and red wine and stir well to incorporate
9. bring to boil and reduce heat
10. heat until thickened stirring often and add frozen peas
11. heat until hot again then remove from heat
12. place hot mushroom mixture into a deep pie plate and spoon mashed potatoes on top and spread evenly being careful not to push gravy mixture up through the top-it will taste great but won't be as pretty
13. place pie on baking sheet and place under the broiler until potatoes are brown and crispy on the top
14. serve hot with a side green salad


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