Veggie Shepherd’s Pie

VEGAN/VEGETARIAN/GLUTEN FREE/DAIRY FREE/COCONUT OIL/SUGAR FREE

Shepherd’s pie is one of those wonderful, easy meat dishes that I used to make often prior to our change in diet. I figured out a way to make a vegan version that tastes just as wonderful. You can switch out the veggies however you like, the most important part is the potato, and if you want to have that meat texture mushrooms are the answer.

I have a friend who insists that this cannot be called a pie because there is no crust. We’ve had arguments over this even. I have seen versions that have a real flour crust, similar to a potpie, but I stand by my conviction that this is the best way to serve it, if not the healthiest. If one still needs to argue that it isn’t really a pie than consider that the “crust” is actually the potato. 

    

Ingredients

“Crust”
- 8 medium potatoes (If using red potatoes you can leave the skins on. Brown potatoes should be peeled.)
- 1 cup non-dairy milk (I usually use almond milk, but had also use coconut milk. Soymilk has never entered my home and never will. Unless fermented I don’t trust anything soy based.)
- ½ cup coconut oil (I order coconut oil in bulk from www.bulkapothecary.com. It’s cheaper than any store outside of the Caribbean. Stores in North America charge a ridiculous amount for such a simple/healthy product.)
- 1tbs garlic powder
- 1tbs onion powder
- 2 tbs dried parsley
- Salt & pepper to taste

Filling

- 16oz mushrooms, chopped (You can use any type of mushrooms. I usually use white because they are the cheapest, but portabella are also tasty for a dish like this.)
- 1 cup non-dairy milk (I usually use almond milk, but had also use coconut milk. Soymilk has never entered my home and never will. Unless fermented I don’t trust anything soy based.)
- 2 cups steamed kale, optional
- ½ cup frozen corn (Costco has organic frozen corn. Be wary of corn that isn’t organic.)
- 1 large carrot, peeled and chopped
- 4 cloves of garlic, minced (Add more or less depending on your preference for garlic.)
- 1 small onion, chopped
- 2 tbs coconut oil
- Salt & pepper to taste

Recipe
“Crust”

1. Boil potatoes for 20 minutes or until soft enough to mash without lumps.
2. Drain potatoes, and return to pot. Add the rest of the “crust” ingredients to the pot and use a hand blender to mix thoroughly. If the mix is not ‘creamy” in texture add a little more milk.

NOTE – A hand blender will get out all of the lumps typically associated with mashed potatoes. Unless you like lumps, this recipe won’t be as enjoyable texture wise.

Filling

1. If using kale, prepare and keep aside for assembly.
2. In a large pan sauté the onions and garlic in the oil until the garlic is lightly browned.
3. Add the rest of the veggies, except kale, to the pan and cook on medium heat until the veggies are soft.
4. Add salt and pepper to taste.

Assembly

1. Heat the oven to 350°.
2. I use a 2 ½ quart corningware baking dish. It’s a deep dish, which I prefer for this recipe.
3. Spoon enough potatoes into the bottom of the dish to fill 1/3 depth.
4. If using kale spread it over the potatoes.
5. Spread the sautéed veggies over the kale.
6. Spoon the rest of the potatoes over the veggies, and smooth.
7. Cook in oven for 30 min.
8. Serve

Original Recipe - This ones all mine. J