Shepherd's Pie

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Shepherd's Pie

 

:: Ingredients ::

 

 

3 lbs potatoes (brown russets)

6 cups diced veggies - corn, lima beans, green beans,

peas, carrots, etc. (frozen veggies work fine when

defrosted)

2 cup mushrooms, sliced (optional)

1 large onion, diced

1 large leek, diced

5 cloves garlic, crushed (to taste) mustard (to

taste)

4 cups textured vegetable protein (TVP) or seitan or

other meat -substitute (I've had excellent luck with

GranBurger and LightLife Lean Italian Links)

2 cups soy cheese (optional), shredded

:: Instructions ::

 

Quarter the potatoes and throw them in a big pot of

boiling water. When they're cooked but still firm,

take them out and mash them (with milk if you like,

but not too much).

While you're waiting for the potatoes, slice the

mushrooms, onions, leeks and garlic and fry them in a

little oil in a sauce-pan over medium heat. Add

whatever sauces you like to them (red wine, soy sauce,

rice wine vinegar, etc). Try to retain any liquid in

the pan, this will become " gravy " for the pie. When

the onions are translucent and the mushrooms are brown

around the edges, turn off the heat.

Combine the onions/mushrooms with the (defrosted)

diced veggies and the TVP/seitan and mix it all

together. (NOTE: you may want to brown the TVP/seitan

before adding it in depending on what you use.) If you

are using cheese, add a little to the mix as well for

flavor and to help it stick together. Mix in the

mustard in small amounts, sampling until you get a

taste you like - too much mustard will be *very*

noticeable.

Spread the veggie/TVP mixture on the bottom of a 9x13

(lasagne-sized) baking pan. Top with the potatoes,

smoothing them out at the top. Cover with cheese if

desired. Note: gauge things by eye so you don't

overfill the pan! If you have too much, try making a

couple of smaller pies in round pie tins.

Bake in a convection oven at 75 for 30-45 minutes or

until cheese on top turns a golden brown.

Serve immediately (but remember, it's hot!)

Makes: A whole ton, probably enough for 10 people if

you make a side dish as well. Store excess Shepherd's

Pie in the refrigerator and reheat in the microwave

 

 

 

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