This is the very altered version of the Upside Down Lentil Shepherd’s Pie from Appetite for Reduction. I changed it so much, I sorta think it’s my recipe, but I’d like to give credit for what inspired it. Needless to say, this was totally tasty, and I think the outstanding part was the horseradish mashed potatoes.
Vegan Shepherd’s Pie (makes 4 to 6 servings, depending on your hunger level):
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried tarragon
- 1 tsp dried thyme
- 1 small zucchini, diced
- 2 cups chopped mushrooms (button or baby bella)
- 2 carrots, diced
- 3/4 cup TVP, not rehydrated
- 2 cups veggie broth
- 1 cup water
- 2 T Bragg’s Liquid Aminos (or soy sauce)
- 1/2 cup frozen peas
- 3 yukon gold potatoes
- 1 T earth balance (or another vegan margarine)
- 1/4 to 1/2 cup unmilk
- 3 T nutritional yeast
- 1 tsp horseradish
- salt to taste
Good grief, that seems like a lot of ingredients! But this really isn’t difficult at all. First, start your water boiling for the potatoes, and plop those in. If you want it to go faster, chop them up a little first. When the water begins to boil, start prepping the body of the pie.
Heat up a cast iron skillet over medium-high heat with a little oil in it. Add the onion and cook for about 5 minutes, then add the garlic, carrots, zucchini and mushrooms. Cook for another 5 minutes. Add the spices, salt and pepper to taste, and the broth, liquid aminos, TVP and water. Cover and let cook for 30 minutes, until most (if not all) of the liquid has been absorbed. Throw in the peas and turn off the heat.
In the meantime, your potatoes should be fork tender. Drain the water from the pot, and add in your margarine, horseradish, 1 T of nutritional yeast, and salt. Mash the potatoes with a large fork or with a potato masher. Add the unmilk until you have very nice, creamy mashed potatoes.
Heat your oven to 350 degrees. Pour the veggies & TVP into a casserole dish (mine is about 9×6, it fit perfectly). Top with the mashed potatoes. Put in the oven for 20-30 minutes, until the potatoes have set and have a slightly golden color. Remove from the oven and top with the remaining nutritional yeast.