Shepherds Pie

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Recipe submitted by mowillia@us.oracle.com

Shepherds Pie

This traditionally-meaty favorite comes out just fine when made with alternate Ingredients (use vegan versions):

Ingredients (use vegan versions):

3 lbs potatoes (brown russets)
6 cups diced veggies - corn, lima beans, green beans, peas,
2 cup mushrooms, sliced (optional)
1 large onion, diced
1 large leek, diced
5 cloves garlic, crushed (to taste)
mustard (to taste)
4 cups textured vegetable protein (textured soy protein) or seitan or other meat-substitute (I've had excellent luck with GranBurger and LightLife Lean Italian Links)
2 cups soy cheese (optional), shredded

Directions:

Quarter the potatoes and throw them in a big pot of boiling water. When they're cooked but still firm, take them out and mash them (with milk if you like, but not too much).

While you're waiting for the potatoes, slice the mushrooms, onions, leeks and garlic and fry them in a little oil in a sauce-pan over medium heat. Add whatever sauces you like to them (vegan red wine, soy sauce, vegan rice wine vinegar, etc). Try to retain any liquid in the pan, this will become gravy for the pie. When the onions are translucent and the mushrooms are brown around the edges, turn off the heat.

Combine the onions/mushrooms with the (defrosted) diced veggies and the textured soy protein/seitan and mix it all together. (NOTE: you may want to brown the textured soy protein/seitan before adding it in depending on what you use.) If you are using cheese, add a little to the mix as well for flavor and to help it stick together. Mix in the mustard in small amounts, sampling until you get a taste you like - too much mustard will be *very* noticeable.

Spread the veggie/textured soy protein mixture on the bottom of a 9x13 (lasagne-sized) baking pan. Top with the potatoes, smoothing them out at the top. Cover with cheese if desired. Note: gauge things by eye so you don't overfill the pan! If you have too much, try making a couple of smaller pies in round pie tins.

Bake in a convection oven at 375 for 30-45 minutes or until cheese on top turns a golden brown.

Serve immediately (but remember, its hot!)

Makes: A whole ton, probably enough for 10 people if you make a side dish as well. Store excess Shepherds Pie in the refrigerator and reheat in the microwave.

I'm new to this site and not a full-fledged vegetarian but I am interested in reducing (and possibly) eliminating meat from my diet. Could you please tell me more about textured soy protein? Is this something that can be found in most grocery stores or do I need to go to a specialty store? You can e-mail me at uncmcm1@hpe.infi.net. Any information would be very much appreciated.

Archived comment by: carole

My wife prepared the Shepards Pie for dinner and it was oooh sooo GOOOD!

Archived comment by: charles

My wife prepared the Shepards Pie for dinner and it was oooh sooo GOOOD! We also use Textured Vegetable Protien chunks, granuales and flakes in a lot of our recipes. I have a recipe for Shepards Pie I will submit later.

Archived comment by: charles

textured soy protein rules! I've been a veggie for 3 years and recently tried a recipe for textured soy protein meatballs (I thought I got the recipe here, but can't find it now, it was just reconstituted Textured Soy Protein, vegan bread crumbs, flour and spices), they were great! I make them every week now, and have them on a hero with cheese and tomato sauce, or with spaghetti ... I love Textured Soy Protein! Next I want to try the Sloppy Joes, and then the Shephards Pie, although I make shephards pie now, just with only vegetables inside. LONG LIVE textured soy protein!

Archived comment by: melissa

from attempting shepherds pie for a while now...heres some suggestions you might want to try: The strongest horseradish you can find,instead of mustard. Some people like to add pepper until it burns your mouth off! Its a personal taste, I guess. and a flavored vinegar... not too much! Most of the pies I've had mix a little! flour and salt with the potatoes and milk- spreading it thinly ,crisscrossing with a fork so that it crisps well on top.It takes some practice to get the right texture between the potatoes and meat, doesn't it! oooh, soggy pies aren't good... be well, thanx for this recipe!

Archived comment by: alycen

I made this last night for my meat-eating family and it got rave reviews!!!! Also, I rehydrated the textured soy protein using water and vegetarian beef boullioun. I will make this again for sure! - Lorien

Archived comment by: henson

To the person who mentioned the meatballs....got a recipe? That sounds so yummy and maybe something I can put in kids lunches? Cindi

Archived comment by: k

I made this for my boyfriends meat-and-potatoes family at Christmas. They actually ate most of it, which is a first for anything I've brought in the last 7 years...

Archived comment by: creaturenutt

This recipe is an absolute HIT with all the non-veg*n company I have over. A couple of them were extremely shocked that it wasn't real meat! (I used Yves Veggie Ground Round) Another thing I used was Brown Veggie gravy, I know that Hanes is wonderful. And the gravy made a big difference in the recipe for the guests, in which they also were shocked to hear was vegan, and many are now buying for themselves! Great recipe!

Archived comment by: violetscarol

I used leftover brocolli and Braggs. I also used temphe sliced real thin for a meat substitute. It turned out wonderful. Also I substituted Baby portabellas for the mushrooms. Needless to say, my husband loved this dish. A fall favorite now.. I wondered how sweet potatoes would taste instead of russets as well. Maybe I'll try that next time. This dish does make alot but believe me you will be wanting seconds. Thanks for the fab recipe. Oh yeah I used some of the potatoe water and braggs to make the gravy. It turned out very well.

Archived comment by: smurfyvegangirl