A New York lawyer's adventures with animal-free eating
Tag Archives: vegan shepherd’s pie
Sorry I’ve been gone for the last couple of weeks! My husband’s brother has been here from Panama, and with the holiday and everything, things just got away from me. So I was definitely a Vegan MoFo fail. Oh well. Must get back on track now.
It’s officially fricking freezing out in New York. We’ve had our first snow, and Ed and I just decorated for Christmas. We even decorated outside, which we didn’t bother to do last year (our first year in the house). And when it’s this cold out, I just want things like chili, stew, and shepherd’s pie. Thus, this:
Vegan Shepherd’s Pie
6-8 medium potatoes
2 tsp. minced garlic
1/2 medium onion, diced
1 package burger crumbles (or cut up hamburgers)
Gravy packet (or broth)
2 cups mixed vegetables (I use the frozen kind with peas, green beans, corn, carrots, etc)
1/2 tsp. herbs de provence
1/4 cup milk (I use soy creamer – unflavored)
1/4 cup cream cheese or sour cream (I like Tofutti)
Chives to taste
Paprika to taste
Cayenne to taste
Cut up the potatoes, then boil until you can pierce them with a fork. Drain and set aside.
Saute the minced garlic and diced onions in olive oil. Add in the beefy stuff and brown it/cook it until it’s not frozen anymore. There are 2 options for the gravy part – you can put in a can of “beef” broth or vegan french onion soup, then add about a cup of water. Or, you can use one of those gravy packets (I use Road’s End Organic Shitake Mushroom gravy) and follow the directions, then add another cup of water. Bring the mixture to a simmer. Then add the mixed veggies and bring back to a simmer.
Add the herbs de provence. If you used the gravy packet, the mixture should be thick enough. If you went the broth/soup route, mix 2 tbsp cornstarch with 1/4 water in a small container and shake it up. Then add that mixture to the meat/broth/veggie mixture. Once it’s thickened, pour the mixture into a 9×9 or 9×13 pan.
Put the potatoes in a mixer (or use a hand mixer) with the milk/creamer, cream cheese/sour cream, and chives, and mix until creamy. Then, spread the potato mixture over the meat/veggie mixture with a spatula. Sprinkle paprika over the top – not a ton, just to give it some color. If you like a little heat, shake some cayenne on top too. Put a couple of small pieces of vegan butter on top of the potatoes. Bake at 350 for about 25 mins.