Saturday, November 13, 2010
Vegan MoFo Day 13: shepherd's pie.
Since I made this pie a while back, I've seen approximately 5 million MoFo posts about shepherd's pie. Guess I'm not very original! This pie is mighty tasty though, and is a breeze to throw together. Especially when it's the end of the shopping week, and all we have left in the way of produce is frozen veggies. I use Match Vegan Beef for this recipe, but lentils or TVP would be acceptable stand-ins.
Vegan Shepherd's Pie
1 lb Match Vegan Beef, thawed
1 6 oz can tomato paste
1 small onion, diced
2 cloves of garlic, minced
splash of oil
1 cup frozen mixed veggies, such as corn, green beans, peas, edamame, whatever you like.
1 large Russet potato, pre-baked and mashed
Heat oven to 375F and lightly oil a casserole dish. In a large skillet, heat oil over medium. Throw in the diced onion and garlic, cook until onions are translucent.
Crumble in the Match Vegan Beef, and cook until browned. Add tomato paste, and cook until heated through. Add frozen veggies, and stir well. Add salt and pepper to taste, if you like.
Spread mixture into casserole dish, and top with big spoonfuls of mashed potato. Carefully spread mashed potato around to cover top of casserole. (I actually put a thin layer of shredded vegan cheese in between the beef mixture and the mashed potato, and it was freakin' awesome. No very shepherd's pie like, though.)
Bake for about 25 minutes, until top is lightly browned. Enjoy the leftovers on this for days after.