Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
oktokrewl, 12/09/07
Caribbean Shepherd’s Pie w/ CrustIngredients (use vegan versions): 1 huge potato or 1 ½ large potato, shredded
3-4 Tablespoons nutritional yeast
1 teaspoon garlic salt w/ pepper
1-2 Tablespoons olive oil
1/2 cup green beans or yardlong beans, chopped 1/2”
1/2 a carrot, large diced
1 small onion, diced
4 Caribbean seasoning peppers (aji dulcet Chile pepper, long sweet variety, not the round hot kind), diced
1 large scotch bonnet (or habanera) pepper, minced
2 – 1/2” thick pineapple rounds, chopped 1/4”
2 large cloves of garlic, minced
3 small corn on the cob
1/4 cup textured soy protein
large handful dried shitake mushrooms, chopped
1/2 cup vegan gravy (I made “the best southern brown gravy” from this site, adding chopped rehydrated shitake mushrooms, nutritional yeast and vegan chicken stock instead of water)
1/2 cup wheat flour
1 teaspoon baking powder
1/2 teaspoon yeast
3 Tablespoons warm water
1/4 teaspoon garlic salt w/ pepper
1/2 teaspoon sugar
Directions:Potato Layer
Boil shredded potatoes until soft and mushy. Drain and mash. Mix with nutritional yeast and garlic salt to make super yummy garlic cheesy mashed potatoes.
Veggie Layer
Heat olive oil in a large skillet. Add onion, green beans, garlic, carrot, and peppers to the heated pan. Saute for 3-5 mins. or until veggies become fragrant. Add the chopped pineapple at the end.
“Meat” Layer
Cut the corn off the cobs. Boil in water for 10-15 mins. or until it starts to soften. Add the dried, chopped shitake mushrooms and the textured soy protein to the hot water. Set aside and let the mushrooms and textured soy protein soften.
Dough Layer
Mix the wheat flour, baking powder, and garlic salt. Mix the yeast with the warm water and the sugar. Let the yeast dissolve and start to get frothy, about 10 mins. Add the yeast mixture to the flour mixture and mix to get a slightly sticky dough. If dough is too wet, add more flour and if too dry, add more water. It should be similar to a biscuit dough.
Assembly
Grease a small baking dish (I used a 6” x 9” dish) and coat the bottom with cornmeal. Roll the dough out to the shape of your baking dish and lay in the bottom. Next add the textured soy protein mixed with the corn and mushrooms (make sure to drain off all the extra water, or else your dough might not cook), spreading it to the sides of the dish. Top that layer with the mixed veggies. Pour the ½ cup of gravy over the veggie layer. Finish with the cheesy mashed potatoes, making sure to spread them over the top evenly. Bake at 400 F for 30-40 mins. or until the top of the mashed potatoes starts to brown and form a “skin”. Take out of the oven and let cool for 10-15 mins. to the everything firm up a bit. Slice and serve! Serves 4.
*Note: This was actually much better the next day. Sitting in the fridge overnight let all the flavors meld and everything firmed up so that it stayed in place when I served it. I always hate shepherd’s pie cuz everything falls apart when you try to serve it. The crust really helps out in this recipe and the seasoning peppers and pineapple make it super wonderful. If you can’t find seasoning peppers you can just use bell peppers, but the aji dulce peppers really give it that Caribbean flavor.
Serves: 4
Preparation time: ~1 hour
