Thursday, September 1, 2016

Vegan Shepherd's Pie

We are currently on hurricane watch and this seemed like the perfect meal to make to hunker down.

It is also a good budget meal.  I make this for my family of 5 for about $7 worth of ingredients.  That includes all organic produce, too-- all shopped for at Whole Foods.

Vegan Shepherd’s Pie
From Quantum Wellness

(Skip to potatoes first and get those boiling)

For the Veggie "Beef" Mixture:
½ cup chopped onion (1 small onion)
½ cup chopped carrot (2 small carrots)
¼ cup (or less) olive oil
1 Tbsp pressed garlic
½ lb. vegan beef crumbles (I used 1 cup)
1 heaping cup frozen peas
1- 2 cups vegetable broth (I used  one Rapunzel bullion cube and 2 cups water)
1 ½ tsp fresh thyme (I used the dried spice)
½ tsp pepper
1-2 tsp salt, depending on seasoning of crumbles

Saute the onions and carrots in oil for 5-7 mins in large cast iron pan (you'll just put that directly in the oven at end)
Add garlic, cook for 2 minutes
Add remaining ingredients and simmer for 10 minutes, add more broth as needed 
For the Potatoes:
1 ½ baking potatoes peeled and roughly diced (I used 8)
1 Tbsp salt
¼ cup vegan butter 
3 Tbsp rice/soy milk  (I used 365 brand unsweetened almond milk)
Salt and pepper to taste

Boil potatoes with 1 Tbsp salt 20 mins or until tender
Drain well, mash, and fold in butter
Add milk as needed to create creamy yet firm mashed potatoes
Season to taste with salt and pepper

Spoon and spread potatoes out over the mixture in the cast iron pan
Preheat oven to 375
Bake 20-25 mins

Makes approx 5-6 servings
*I used all organic produce 

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