Wednesday, October 22, 2014

Vegan Recipe: Shepherd's Pie

I am sure you've done it. You buy some broccoli and it gets shoved to the back of the fridge where you find it a week (or two) later and it is a swampy mess. Or perhaps you made a few recipes and now you find yourself with a weird combo of leftovers. Don't panic and throw it in the trash, that is silly. Of course you should just toss the swampy veggies into the compost, but some of that other stuff can still be used. Did you know that Americans throw away about half of their food each year? From creative recipes to composting your food should not end up in the garbage.

Here is a crazy good recipe for shepherd's pie. Seriously folks, this is super good. Eric and I both had second helpings and both of the girls went to town on this.

Easy Shepher's Pie by Rooted Vegan

For the filling
2 T vegetable oil
1 finley diced onion
3-4 cloves garlic
2 1/2 c mixed veggies, chopped ---use the odds and ends in your fridge. I used cabbage, peas and carrots, mushrooms
1 c veggie crumbles
1 1/2-2 c vegetable stock (depending on how watery your veggies are)
2 T tomato paste
1/3 c vegan Worcestershire sauce
3 T vegan barbecue sauce
1/4 tsp ground nutmeg
a few sprigs of fresh thyme, just use your thumb and forefinger to strip the leaves from the woody stem
salt and pepper to taste

For the topping
3 c mashed potato leftovers (or cook 4 or 5 potatoes in boiling water until soft)
2 T vegan sour cream
2 cloves finely minced garlic
1/2 vegan shredded cheese
*Optional garnish sprigs of thyme

For the filling
1. In a medium skillet heat the oil and add the onion. Cook until the onion begins to become transluscent.
2. Add the garlic and cook for another minute.
3. Add the veggies, stock, tomato paste, Worcestershire sauce, BBQ sauce and nutmeg.
4. Bring to a boil and reduce heat to simmer. Add the thyme, salt and pepper. Cook until the liquid has reduced to more of a gravy.

For the topping
1. Combine the mashed potatoes, vegan sour cream, vegan cheese and garlic.
2. Whip together.

1.  Pre heat the oven to 350 F. In a casserole dish pour in the filling.
2. Dollop the potatoes on top and use a fork to spread it out rustic style. If you are a perfectionist (which I am not) you can pipe it on in a fancy design.
3. Bake for 45 minutes.
4. Garnish with thyme


Easy Shepher's Pie by Rooted Vegan

 Check back tomorrow to learn about composting!
~Maria Rose

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