An Ostentatious October Recipe: Shepherd’s Pie!

I have been asked a few times for this recipe, and every time I make it, I forget the picture taking part! So finally, you shall receive my sensuous Shepherd’s Pie!!! (With what few pictures I managed to remember)

Shepherd's Pie:

Prep Time: 20 minutes

Cook Time: 30 minutes

To Reheat: Bake at 350 for 20 minutes

Serves 6

Ingredients:

Step 1: BASE

½ Yellow Onion, chopped

6 Cloves Garlic, minced or pressed

6 Carrots, chopped, skins on, but still washed

1 Tablespoon Oil

2 Cups Peas

2 Cups Corn

Step 2 and 5: MASHED POTATOES

6 Medium Russet Potatoes

1 Cup Plain Soy or Almond Milk

¼ Cup Coconut Oil or other creamy oil-based spread

Garlic Powder to taste

Onion Powder to taste

Step 3: “CREAM OF MUSHROOM”

3 Tablespoons Oil of Choice (I used Coconut)

3 Tablespoons Whole Wheat Flour

1 Can Coconut Milk (Soy or almond will substitute~ 15 oz/ 2 cups, coconut is just creamier)

¾ Cup Soy Milk

20 Small Crimini Mushrooms, about 1 cup worth, chopped

1 Tablespoon Veggie Base

1 Tablespoon Italian Seasoning (Or preferred seasoning)

These mushrooms are the beautiful bounty of Fred Meyer clearance! Keep em in a brown bag and they will last a long time! $1 a pound! Can I hear an Amen?! 

Step 4: MISO GRAVY (OPTIONAL!!!)

¼ Cup of Oil of Choice (I used Coconut again)

3 Tablespoons Soy Sauce

¼ Cup of Whole Wheat Flour

1 ½ Cup Broth (great place to use leftover broth from making Seitan, or use Veggie Base, or water works just as well)

1-2 Teaspoons Miso

2 Tablespoons Italian Seasoning, or Parsley

1 Tablespoon Paprika!

Optional Ingredients:

1 Cup Seitan or Sausage or Boca (or just some good 'ol veggies in substitute)

1 Cup Vegan Cheddar

¼ Cup Vegan Parmesan (Nutritional Yeast is a good sub here!)

Directions:

Step 1: BASE:
In a large saucepan, sautee Onions, Garlic and Carrots in Oil until onions become translucent. Turn the heat down to low, then add Seitan, or other filler veggies, along with corn and peas. Stir Occasionally.

Step 2: MASHED POTATOES
Start bringing a pot of water to a boil while you chop up the potatoes. I wash mine, but leave the skins on for the nutrients, same with carrots. Add the potatoes to the pot and boil, covered, for 20-30 minutes.

Step 3: “CREAM OF MUSHROOM”

While the potatoes are boiling, melt your coconut oil down in a separate small saucepan, and add flour. Whisk until a nutty aroma arises, then add milks, mushrooms, and spices, then stir occasionally until it thickens. Add this gravy cream to the saucepan of veggies, cover the veggies and let them cook on medium heat for 20 minutes to soften the carrots.

Step 4: MISO GRAVY

Note: This gravy is for the top of your Shepherd's Pie, and is completely optional! I have eaten this dish, with and without, and while there's always comfort in a good gravy, it is not necessary!

Melt your oil down again in either a separate small saucepan, or reuse your Cream of Mushroom pan, then add Soy Sauce, and half of your broth. Then add flour, whisk to thicken, and continue with the rest of your broth and spices. Add Miso last! Remove your pan from heat before adding Miso, as too high temps with break down the fragile nutrient chains and zap that nutritional value right out of there!

Step 5: Return to Potatoes!
Test Potatoes with a fork for done-ness, then strain from cooking water in a colander. Return to pot, or metal-safe bowl, for whipping with a hand mixer. Add milk and optional cheeses, along with any spices you wish to flavor your potatoes with! I like a good garlic and onion tone to mine... Whip to perfection!

Step 6: Assembly

In a casserole dish, fill with veggie mix, testing the carrots to see if they are done first, then top with mashed potatoes. Serve with warm miso gravy poured over the top! Now that is healthy, and satistfying, stick-to-your-ribs, goodness!!!!

The picture shown is from doing a 3/4 batch of this recipe. I recommend a 9x13 rectangular casserole dish to fit the full batch!

The Cream of Mushroom recipe was an inspiration from my mama, who told me a couple years ago that I could “just make [my] own, cuz it's pretty much a gravy ...with milk!” From there I have veganized it! I am so thankful for her wisdom, because without it I am sure it would have taken me a LONG time to arrive at making cream of mushroom myself, and I would not have this dish to share with you today! It also spurred the tenacity to make EVERYTHING! Which is much cheaper, and healthier by the way!

I used to make this same recipe with meat and worcestershire, and before I knew how to make Seitan, I just used more veggies, and when I was a little poorer I forwent the cheeses and miso gravy. All of these versions turned out splendid! I shared this wonderful gourmet version with a friend, who I daresay, took seconds!!!