Shepherd’s Pie

This happy vegetarian invention is reminiscent of the traditional version that is cherished in Canada and in England. Its toasted mashed potato topping hides a saucy filling.

Veggie Type: Vegan

Servings: 6
4 medium potatoes, peeled and cut into quarters
Salt and pepper, to taste
1/3 cup soy milk, optional
1 cup chopped onion
1/4 cup chopped celery
2 tablespoons each, chopped red pepper and carrot
2 cloves garlic, minced
8 ounces tomato sauce
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon each, cumin and dried basil
1-1/2 cups granulated tvp
1 cup tomato juice
1 tablespoon cornstarch
cooking spray

1. In a medium saucepan, cover potatoes with water and add salt, if desired. Bring to a boil, cover, reduce heat, and simmer until tender, about 12 minutes. Drain and mash potatoes adding enough soymilk for a smooth consistency, if desired. Season with salt and pepper and set aside.
2. Preheat oven to 375° and lightly spray an 8 or 9-inch oven proof skillet. Warm skillet over medium heat and sauté onion, pepper, celery, carrot, and garlic until tender, about 5 minutes.
3.Stir in tomato sauce, stock, Worcestershire sauce, cumin, and basil. Bring to a boil, then stir in tvp. Turn off heat, cover, and let stand for 15 minutes.
4.In a small bowl or cup, stir together tomato juice and cornstarch. Add to tvp mixture and heat until mixture thickens, about 1 minute.
5. Adjust seasonings and spread mixture to cover skillet in an even layer. Spoon potatoes over top, covering tvp mixture as evenly as possible. Using a fork, decorate the top with crisscross designs, if desired. Bake for 25 to 30 minutes, until top is golden.

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