Tuesday, March 8, 2011

Vegan Shepherd's Pie (*GF *Vegan)

Since I am a huge fan of shepherd's pie (I mean, really, what's not to love!?) I thought I would give this version a whirl.  It was a huge hit with my husband and I.  My kids liked it so-so since they do not like mashed potatoes *GASP*!  (I am still not sure I produced such children.....)
But it was quickly eaten by my meat and potatoes man so I know it must have been pretty close to the real thing!

Shepherd's Pie
*from Gluten Free Goddess
For the mashed potato crust:
3 large Russet potatoes, peeled & cut up
vegetable broth or non-dairy milk, as needed
vegan buttery spread or olive oil, to taste
sea salt and fresh ground pepper, to taste
chopped fresh chives, to taste

For the pie:
1-2 T olive oil
1 tsp cumin, or curry
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets, cut to bite size
3 medium-large carrots, peeled and sliced
1 zucchini squash, sliced and quartered
1 yellow summer squash, sliced and quartered
1 heaping cup shredded cabbage or slaw mix
1 14 oz can diced tomatoes (with or without green chiles, depending on your preference)
2 T chopped jalapenos
1 cup vegan broth
1 T Worcestershire sauce or balsamic vinegar
1-2 T low sugar apricot jam, to taste
1 T rubbed sage
hot red pepper chile flakes or sauce, to taste (or omit if you prefer)
sea salt and fresh ground pepper, to taste
1 14 oz can butter beans, drained and set aside

Place the cut potatoes in a large pot and cover with salted cold water.  Bring to a boil and simmer until the potatoes are fork tender, about 20 min.  In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic.  Stir one minute and add the fresh chopped vegetables.  Stir and cook about 5 minutes or so.  Add the canned diced tomatoes, extra chiles, vegan broth, Worcestershire or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.  Bring to a simmer and cook until the sauce begins to reduce.  You want the vegetables tender-crisp, not too soft and the sauce thickened, not too thin.  When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat and gently add in butter beans.  Set aside.

Mash the cooked potatoes with a little liquid and vegan butter or olive oil.  Season with sea salt and pepper.  Add chives.  Taste test. 

Preheat oven to 350.

Assemble your pie:  Spoon vegetables into a casserole dish.  Top with mounds of mashed potato.  Sprinkle with chopped chives or parsley.  Bake for 35-40 minutes, until the pie is bubbling and heated through.

Enjoy!  And make sure you get some before your husband does :)

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