Tuesday, December 16, 2014

Vegan GF Shepard's' Pie

DISCLAIMER: Full credit to Gluten Free Vegan eats from around the world.
This is an awesome old school Vegan Version of this traditional Brit dish. It was so much fun to make and very easy, and it's incredibly filling & tasty.


For the "meat" mixture:
1 tbsp (15 ml) olive oil
1 large sweet onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 tbsp, fennel seed
1/2 teaspoon dried sage
2 cups 192 g) TVP (textured vegetable protein)
2 cubes (475 ml) boiling water
2 cubes (2 teaspoons) beef-flavored vegetable bullion.
1 tbsp (15 ml) vegan Worcestershire sauce.
1 tbsp (15 ml) Olive Oil.
1 cup (164 g) corn kernels, thawed if frozen)
2 cups of peas (260 g) peas, thawed if frozen)
1 tablespoon (12 g) ground chia seeds mixed with 1/2 cup water.

The mashed potatoes:
3 large yellow skinned potatoes cut into 1 inch squares
2-3 tbsp vegan margarine (earth balance
Salt to taste
3 tbsp almond milk

Preheat the oven to 375F (190C). For the mashed potatoes, set a large pot of salted water on to boil.
To make the meat mixture: Add the olive oil to a frying pan over medium-high heat. Add the onion, garlic, carrots, celery, fennel and sage and sauté until browned about 10-12 minutes.
In a large bowl, combine the TVP, boiling water, bullion cubes, and Worcestershire sauce and cover for about 10 minutes or until all the water has been absorbed. Fluff with a fork and then toss into the frying own with the vegetables. Add olive oil and cook until lightly browned, about 7 minutes. Stir in the corn.
Remove from heat and add the chia seed mixture until well combined.
Press into pan (9x13 inch).
Mashed potatoes: Once the water is boiling, gently add the cubed potatoes and bring back to a rolling boil. Time for 13 minutes, or until fork tender, and then drain.
Transfer to an electric mixing bowl and add the margarine, sea salt, and 3 tablespoons (45ml) almond milk. Mix until fluffy. The potatoes should be creamy, so add a touch more almond milk if needed. Spread potatoes on top of the peas, form in a smooth top layer. Using a fork, draw a few squiggles into the potatoes. Bake for about 30-60 minutes or until the potatoes are browned on top.


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