Shepherd's Pie

I followed the recipe and found out I had an over abundance of mashed potatoes, which led me to add more nondairy milk and nondairy butter, I also added a bit of vegan sour cream with a dash of garlic powder and onion powder.  I’m thinking the potatoes I used were probably large vs. the suggested medium.  Anyhoo, this is the ultimate cold weather comfort food treat - but in small doses of course.

Shepherd’s Pie

The Complete Guide to Vegan Food Substitutions

6 servings

Gravy

1            cup vegetable broth

1/2         cup sherry or dry white wine

2            tablespoons soy sauce

1            tablespoon mild Dijon mustard

2            cloves garlic, peeled and minced

1/4         cup nutritional yeast

2            tablespoons cornstarch

Filling

1            pkg. tempeh (Or extra-firm tofu cubed) I cut my tempeh into small pieces

1            teaspoon celery seeds

6            ounces chopped onion (I used 1/2 yellow onion)

1            tablespoon peanut oil or olive oil

1            pound frozen mixture of peas, carrots, and corn (and I added lima beans)

1            tablespoon dried oregano

1            teaspoon dried rosemary

Topping

6            medium russet potatoes, cut into large chunks, boiled until tender

1/4         cup non dairy butter, plus extra 2 tablespoons to brown top

1/2         cup unsweetened nondairy milk

              salt to taste

1            teaspoon red pepper flakes

GRAVY:  Whisk all ingredients in medium bowl.  Set aside.

FILLING:  Cook tempeh or tofu, salt, pepper, celery seeds, onion and oil in skillet over medium-high heat until golden brown, stirring often, about 10 minutes.  Stir in frozen vegetables, herbs, and gravy; cook over medium heat until thickened, about 3 minutes.  Set aside.

Potato Topping:  While the potatoes are still hot, mash them together with 1/3 cup nondairy butter, nondairy milk and salt, adding more milk if needed to get desired consistency.

Preheat oven to 350 degrees.  Place tofu or tempeh filling a 9” square baking dish.  Top evenly with potatoes.  Dot remaining nondairy butter on top.

Bake for 25 minutes, or until golden brown.  For a crisp topping, put dish under broiler for a couple of minutes.  Watch carefully so it doesn’t burn.