When we were on our honeymoon Mr.Meat and Potatoes and I spent a couple of days in England. He ate Shepherd's Pie while we were there (a couple of times) and I remember that he liked it. Why wouldn't he? It is right up his alley-- after all it is meat and potatoes! I thought I would give a vegan version of this classic British dish a try. Good news- he calls it a winner and so do I.
This would be a great recipe to improvise with whatever veggies you may have in the house; especially those that have seen better days. Below is my recipe - please let me know if you try it and also how you change it up!
Meatless Shepherd's Pie
2 lbs potatoes, peeled and cubed
2 tbsp vegan sour cream such as Tofutti
4 tbsp Earth Balance Vegan Buttery Spread
1/4 cup non dairy milk (I used So Delicious unsweetened coconut)
1/2 large Spanish onion chopped
1/2 cup chopped carrot
1 cup chopped mushrooms (I used criminis)
1/2 red pepper chopped
1/4 cup chopped flat leaf parsley
2 tbsp minced garlic
2 tbsp olive oil
14 oz faux ground beef ( I used Gimme Lean Beef Style)
2 tbsp flour
1 cup vegetable stock
2 tsp vegan Worcestershire sauce
1 tsp dried thyme
salt and pepper to taste
Set oven to broil.
In a large pot boil the water and cook the potatoes until fork tender. Drain and place in a bowl with the 2 tbsp vegan sour cream, 2 tbsp of the Earth Balance and 1/4 cup non dairy milk. Mash the potatoes until almost smooth. Season with salt and pepper. Add parsley. Set aside.