Vegan Shepherd's Pie - Made 2014 for Final Games Class Session
Total Time: 1 hrs 15 mins
Prep Time: 30 mins
Cook Time: 1 hrs
Servings: 16
Ingredients:
For the potatoes:
3 russet potatoes, cubed
1 garlic clove, crushed
8 oz cream cheese
butter
salt and pepper
For the filling:
2 (12 ounce) packages meatless ground burger
1 bag frozen pearl onions
2 - 3 carrots, peeled and diced small
2 - 3 parsnips, peeled and diced small
3 garlic cloves, minced
3 tablespoons canola oil
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
1 large sage leaf, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons miracle flour
1 cup vegetable broth
2 teaspoons ketchup
1 teaspoon Worcestershire sauce
1 bag ~14 oz frozen peas
1 bag ~14 oz frozen corn
Directions:
The Day Before Party:
- Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with cream cheese. Taste and add more seasonings or butter if needed.
- While the potatoes are cooking, prepare your filling ingredients.
- Heat some oil in a large pan over medium heat. Add the onions, defrost and heat and remove.
- Add carrots and parsnips and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
- Add the garlic and stir until fragrant, 1-2 minutes. Remove to a different bowl.
- Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the ketchup and the vegetable broth and add to the pan along with the Worcestershire sauce and herbs. Stir well, cover, and turn down the heat. Add the vegetable mixture and the peas and corn. Let simmer for 10-12 minutes to give the sauce time to thicken. Taste and add more herbs or seasoning as needed.
- At this point can cool the potatoes and mixture then refrigerate.
About Two Hours Before Serving:
- Put the food on the counter for about 20 minutes.
- Stir to loosen the potatoes.
- Pour the filling mixture into an 11x7 glass baking dish. Smooth out.
- Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over.
- Bake on the middle oven rack at 400 degrees for 25 minutes* until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
* In 2014 I was also making cookies and the oven was at 350 degrees so I left in and covered after a while for about 50 minutes.
I only used about one third of the mixture for the casserole for the event. Froze the rest in 3 cup bags. I misremembered 2013 and thought I doubled the recipe so bought enough for 2 recipes - way too much food. I'm planning on making sloppy joes, and serving with noodles just to change it up.
In 2013 I remember now that I made all in one casserole and only in the microwave!
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Notes from Previous Years:
Last year I combined these two recipes and created a most delicious dish. Now in 2013 I will do a better job of recording the changes so it can more easily be repeated. JD
Updated 5-4-14: I see I forgot to do a better job on recording the changes. Sorry future self! JD
Vegan Shepherd's Pie
Total Time: 1 hrs 15 mins
Prep Time: 15 mins
Cook Time: 1 hrs
tendollarwine's Note:
I got this recipe from an
episode of Good Eats. It of course wasn't vegan, so I made it vegan and made a
couple adjustments to the mea ...
Ingredients: Servings:
8
For the potatoes
3 russet potatoes, cubed
(leave the skin on!)
1 garlic clove, crushed
1/4 cup soymilk
3 tablespoons vegan
margarine
salt and pepper
For the filling
2 (12 ounce) packages Boca
meatless ground burger
1 onion, chopped
2 carrots, peeled and
diced small
3 garlic cloves, minced
3 tablespoons canola oil
2 teaspoons fresh
rosemary, chopped
1 teaspoon fresh thyme,
chopped
1 large sage leaf, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground
pepper
2 tablespoons all-purpose
flour
1 cup vegetable broth
2 teaspoons tomato paste
1 teaspoon Worcestershire
sauce
1 (14 ounce) can peas
1 (14 ounce) can corn
Directions:
1 Start by putting the cubed potatoes and crushed garlic
clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in,
as well. Bring to a boil and cook for about 10-15 minutes until the potatoes
are fork-tender. Drain the potatoes (including the garlic) and mash with the
salt, pepper, soy milk and margarine. Taste and add more seasonings or
margarine if needed.
2 While the potatoes are cooking, prepare your filling
ingredients and preheat the oven to 400°F.
3 Heat the oil in a large pan over medium heat. Add the
onions and carrots and cook for 3-4 minutes, until they begin to soften and the
colors become more vibrant.
4 Add the garlic and stir until fragrant, 1-2 minutes.
5 Add the crumbles and stir until defrosted and they
begin to brown. Sprinkle with flour, salt and pepper and stir until evenly
distributed. Whisk together the tomato paste and the vegetable broth and add to
the pan along with the Worcestershire sauce and fresh herbs. Stir well, cover,
and turn down the heat. Let simmer for 10-12 minutes until the sauce has
thickened.
6 Pour the filling mixture into an 11x7 glass baking
dish. Drain the peas and corn and add to the pan. Mix well to combine and
smooth out.
7 Using a rubber spatula, dollop the potatoes over the
top of the filling. Carefully spread the potatoes out over the filling, making
sure to form a seal all around the edge of the baking dish to prevent the
filling from bubbling over. Bake on the middle oven rack for 25 minutes, until
the potatoes begin to turn golden brown. Let the pie cool for about 10-15
minutes before serving.
Vegetarian Shepherd's Pie
Gourmet | November
2009
For stew:
* 10 ounces pearl onions
(about 2 1/4 cups)
* 9 tablespoon olive oil,
divided
* 1 1/2 pounds seitan,
sliced 1/4 inch thick and patted dry
* 3 medium leeks (white
and pale green parts only), halved lengthwise, sliced 1/2 inch thick,
and washed
* 3 garlic cloves, chopped
* 1 pound cremini
mushrooms, trimmed and quartered
* 3/4 pound carrots (about
4 medium), cut into 3/4-inch-thick pieces
* 3/4 pound parsnips
(about 4 medium), cut into 3/4-inch-thick pieces
* 2 tablespoons thyme
leaves
* 1 tablespoon chopped
rosemary
* 1 (750-ml) bottle
full-bodied red wine such as Burgundy or Côtes du Rhône
* 3 tablespoons unsalted
butter, softened
* 3 tablespoons
all-purpose flour
* 3 1/2 cups hot rich
vegetable stock
* 1/2 cup chopped
flat-leaf parsley
For topping:
* 2 1/2 pounds Yukon Gold
potatoes
* 3/4 pound celery root,
peeled and cut into 1-inch pieces
* 1/2 stick unsalted
butter
* 1/2 cup whole milk
* 1/2 cup heavy cream
* Equipment: a 3-quart
shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill
fitted with medium disk
Make stew:
1.
Blanch pearl
onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in
an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
2.
Heat 2
tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers.
Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2
tablespoons oil between batches). Transfer to a plate.
3.
Cook leeks in
remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat,
covered, stirring occasionally, until softened, about 6 minutes. Add garlic and
cook, stirring frequently, until golden and fragrant, about 2 minutes.
4.
Add mushrooms and
1/2 teaspoon salt and cook, covered, stirring occasionally, until they just
begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and
rosemary and cook, covered, stirring occasionally, until vegetables are just
tender, 10 to 12 minutes. Transfer vegetables to a bowl.
5.
Add wine to pot
and boil until reduced to about 1 cup, 10 to 15 minutes.
6.
While wine
reduces, make a beurre manié by stirring together butter and flour in a small
bowl to form a paste.
7.
Add stock to wine
and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking
occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl
onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
8.
Remove from heat
and stir in parsley.
9.
Make topping
while stew simmers:
10.
Peel potatoes and
cut into 2-inch pieces. Cover potatoes and celery root with cold water in a
4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20
to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
11.
Bring butter,
milk, and cream to a simmer in pot over medium heat, stirring until butter has
melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon
pepper. Remove from heat. Force potatoes and celery root through ricer into hot
milk mixture and stir gently to combine.
12.
Finish pie:
13.
Preheat broiler.
Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
14.
Spoon potato
mixture over stew and spread evenly to cover. Broil about 3 inches from heat
until top is golden, about 5 minutes.
Cooks’ notes:• You can use
more potatoes in place of the celery root.
• Stew and potato topping
can be made 1 day ahead (reserve an additional cup potato-cooking water) and
chilled separately. Reheat potato topping slowly in a microwave or in a
heatproof bowl set over a pot of simmering water, adding enough cooking water
to reach desired consistency. Bring stew to a simmer over low heat before
topping with warm potato mixture.
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Costco Shephard's Pie - March 2022
1 egg
3 - 4 c mashed potatoes
1 T OO
1/2 large onion diced
2 lb ground beef or lamb
1/4 c AP Flour
2 T tomato paste
1/2 c beef broth
1 t Worcestershire sauce
1 t coarse salt
10 oz frozen peas and carrots
Preheat oven to 400 degrees
beat eggs into potatoes until fluffy
in oven proof skillet all oil and onion - stir cook until translucent
add meat and cook until browned - break apart as cooking - drain
sprinkle flour into pan with the meat. Stir until evenly coated
add tomato paste, broth, worcestershire, S and frozen veg
cook stirring until sauce thicken - about 10 min
top with potatoes - bake 20 to 25 min - until potatoes set and are slightly browned
8 servings
costco March 2022
