Vegan Shepherd's Pie

[Guest guest]

Vegan Shepherd's Pie

 

Filling

1/2 cup light, natural oil

1 medium white onion, finely chopped

1 shallot or green onion, finely chopped

1 cup celery, diced

8 cups whole grain bread cubes (1/2 " cubes)

2 tsp ground sage

1/2 tsp each marjoram, thyme, celery seed and sea salt

1/4 tsp paprika

freshly ground black pepper to taste

1 tbsp fresh parsley, minced

1 tbsp veggie broth powder

2 cups boiling water

 

Crust

10 small-medium potatoes, cut into 2 " cubes, peeling optional (should

yield about 10 cups of potatoes)

1 stalk celery with leaves

1 bay leaf

2 large cloves garlic

3 tbsp olive oil

1/4 cup soy milk

1/2 tsp sea salt

freshly ground pepper to taste

 

Bring potatoes, celery, bay leaf and garlic to a boil together in a

large pot filled with water. Simmer, covered, for 20-30 minutes or

until potatoes are tender.

 

Prepare the stuffing while the potatoes are cooking. Heat the light

oil in a large skillet or wok and sauté the onion, shallot or green

pepper and celery until veggies begin to soften. Add bread cubes and

all seasonings and mix well. Dissolve the veggie broth powder in the

2 cups boiling water and add to the stuffing, mixing well. Steam,

covered, over very low heat stirring frequently, for 15 minutes.

 

Preheat oven to 375. Drain potatoes and remove the bay leaf and

celery. Mash the potatoes (with the garlic) with the olive oil and

soy milk, sea salt and pepper to taste.

 

Place stuffing in an oven-proof casserole dish. Top with the mashed

potatoes. Bake for 30-45 minutes or until potatoes have formed a

golden crust. Serve with vegan gravy of your choice.

 

Serves 4