Vegan Shepherd’s Pie aka Prepare to drool

I got this recipe form a free download after I subscribed to Vegetarian Times magazine. It was in a little booklet of vegetarian comfort foods. My mom never made shepherd’s pie, only chicken pot pies after one of her friends gave her the recipe. So, for me, shepherd’s pie was never a “comfort food.” However, as I read the ingredients, I couldn’t resist trying to make it.

And even Sean said it “wasn’t too bad.”

I made a half version of this recipe for Sean and I. The full recipe serves 6.

Ingredients:

  • 3 large baking potatoes, peeled and coarsely chopped (5 cups)
  • 2½ Tbs. olive oil
  • 1 large onion, chopped (1½ cups)
  • 1 medium eggplant, peeled and diced
  • 2 medium zucchini, diced (2 cups)
  • 1 cup sliced mushrooms
  • 1 cup frozen baby peas
  • 2 cloves garlic, chopped (2 tsp.)
  • 2 Tbs. tomato paste
  • 1 14.5-oz. can diced Italian-style tomatoes
  • ¼ cup chopped fresh basil
  • 1½ Tbs. balsamic vinegar
  • 1 tsp. chopped fresh thyme (we didn’t have any so I used oregano)
  • 1 cup warm soymilk
  • 3 Tbs. canola oil

Directions:

1. Preheat oven to 375°F. Grease large, deep pie pan or medium-sized casserole. (You’ll need something way bigger than a pie pan).

2. Put potatoes in medium saucepan, and add enough salted water to cover by 1 inch. Bring to a boil, reduce heat, and simmer 12 to 15 minutes, until tender.

3. Meanwhile, warm olive oil in large, deep skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Add eggplant and zucchini, and cook, partially covered and stirring often, 3 to 4 minutes. Add mushrooms, peas, and garlic, and cook, partially covered, 3 minutes, stirring occasionally. Add tomato paste, and cook 2 minutes. Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste. Bring to a simmer, and cook gently, partially covered, 3 to 4 minutes. Transfer mixture to prepared pie pan.

4. Drain potatoes, and mash, gradually adding soymilk and canola oil (Sean and I didn’t bother with the canola oil, and I think they turned out fine) as you mash. Spread evenly over filling. Bake 20 to 25 minutes, or until  bubbling hot. Cool at least 5 minutes before serving.

PER SERVING: 298 CAL, 7 G PROT, 13.5 G TOTAL FAT (1.5 G SAT FAT), 39 G CARB, 0 MG CHOL, 510 MG SOD, 8 G FIBER, 11 G SUGARS

(Also, check out my updated “Food I’m Eating” section.)

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