Shepherd's Pie (Vegan)

Another modified version of a recipe. This one is “Shepherd’s Pie” from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.2011, pg. 127.

I made it for Thanksgiving without the red pepper flakes and it was a crowd pleaser. I froze the extras and warmed it in a skillet and also in an electric steamer at work for lunch and it freezes great!

Gravy:

1 vegan bouillon cube *

½ cup red wine *

2 tablespoon soy or Tamari sauce *

1 tablespoon Dijon mustard

3 cloves garlic *

¼ nutrional yeast

2 tablespoons cornstarch

For the Filling:

½ lb tofu (previously frozen)*

½ lb seta (homemade, or use more tofu) *

1 teaspoon celery seeds

1.25 pound veggies * I used fresh carrots, celery, onion & peas (frozen).

1 tablespoon dried oregano

1 teaspoon rosemary

For the potato topping:

6 medium potatoes, cubed, boiled

½ cup or less of non-dairy milk  (non-sweetened Eden Soy)*

1 teaspoon red pepper flakes (optional) *

Olive oil. No more than ¼ cup plus some to brush on top. I used 1/8 a cup. *

Gravy: Whisk the ingredients together. Set aside.

Filling: You’ll need a fairly large pan. Sauté in the following order:  Oil, onion (until clear). Add garlic, tofi/seitan.  Brown a little. Add celery, carrots, salt, pepper, and celery seeds to the point where it is getting cooked a little. Add the gravy, and cook until a little thicker. About 3-5 mins.

Use a 9in square pan. I lined the pan with parchment. Put the Filling/gravy in the pan. 

Topping: While the potatoes are hot, mash all the ingredients together.  You may want to keep the red flakes aside to sprinkle on top.  I kept the skin on the potatoes. Taste, and add more milk or oil if needed.  Put on top of the filling. Brush olive oil on the very top.

Bake 25 mins. You can brown it using the boiler at the end to brown the top if you would like.