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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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A delicious meat-free take on a shepherd's pie from VegNews. We really enjoy this - nice and filling with plenty of flavor. I have successfully subbed in lentils for the veggie crumbles before - I just prepare 3/4 cup dried lentils according to package directions and proceed from there with the recipe. Ingredients:
3 -4 yukon gold potatoes, peeled and diced |
1/2 cup milk |
salt and pepper, to taste |
2 cups vegetable broth or 2 cups water |
3 tablespoons tamari soy sauce |
1 teaspoon fresh thyme leave, minced |
salt and pepper, to taste |
2 tablespoons cornstarch dissolved in 3 tablespoons water |
1/4 cup milk |
2 tablespoons olive oil |
1 onion, chopped |
1 carrot, chopped |
12 ounces veggie crumbles |
1 1/2 cups gravy |
1/2 cup frozen peas |
1 tablespoon tamari soy sauce |
1 teaspoon fresh thyme, minced |
salt and pepper, to taste |
Directions:
1. Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. When ready, drain and mash with milk. Season to taste with salt and pepper. While the potatoes are boiling, you can prep the gravy and filling.
2. Gravy: Prepare the gravy in a small saucepan. Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. Reduce heat and stir in the cornstarch water mixture. When sauce thickens (about 2 minutes), stir in milk. Adjust seasonings to taste.
3. Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and carrot and cook until softened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. Remove from heat.
4. Pie: Preheat oven to 350°F Prepare the pie by lightly greasing a baking dish. Place filling in the bottom and spread the mashed potatoes in a layer over the top. Drizzle remaining 1 tablespoon of olive oil over the top. Bake for 30 minutes, or until filling is hot and potatoes are golden.
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