Meat Eating Husbands Love This Shepard's Pie
4-5 russet potatoes, peeled
nondairy milk, to taste
vegan butter, to taste
salt and pepper, to taste
sprinkle garlic powder
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 cup mushroom or vegetable broth
3/4 cup plain nondairy milk (I use soy)
1 teaspoon cornstarch
1 teaspoon flour
nonstick spray
1 tablespoon nutritional yeast
2 handfuls French fried onions
1. Bake potatoes in oven or microwave. Mash cooked potatoes with as much milk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.
2. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Preheat oven to 375 degrees F.
3. Add the broth and 3/4 cup milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
4. Spray an 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Serve with garlic toast or fresh bread. Enjoy!
Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!
Source of recipe: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!
SO HOW'D IT GO?
Healthy and pleasant. I well spiced the potatoes and also added Northern beans to the veggies. I only had vanilla soy milk so I used skim (cow's milk-- I know that isn't vegan) and added extra cornstarch to make a thicker sauce. Also instead of those canned onions I just sauteed up a fresh onion until the slices were very, very brown-- I generally hate onions but this method really contributed to the dish.
I loved this recipe! I added tempeh, a little soy sauce to the veggie mixture and some garlic powder to the mashed potatoes ( I used instant mashed potatoes). Thank you for this recipe! :>
I needed to use up some leftover mashed potatoes that were a little too salty. I knew I could count on finding a good recipe to start from here! I started with a base of Earth Balance, chopped celery, garlic, onions, sage and thyme and added Hubbard squash, carrots, mushrooms, green beans, peas and corn. To make is more of a complete meal I chopped up 4 Boca burgers ($$$$ I didn't have any other meat substitutes on hand) and spread the crumbles on the bottom of the dish. I also didn't have any broth, just poured the veggies over the burger with the juice they released while cooking and topped with mashed potatoes. Delicious!
i made this last week and my husband LOVED IT!
it was delicious and SUPER FILLING!
i'm going to make it again tonight, but this time i'm going to go heavier on the mushrooms.
:)>>>
this was SOOO good! i added corn and navy beans...i didn't have garlic, (unusual for me!!) mushrooms, or brocolli, but with the additions i made it was fantastic. thanks for the great recipe!!
Delicious recipe! I added some zucchini and yellow squash and it was great. I can't wait to make this again and experiment by adding different veggies!
It was awesome. Best shepard's pie I've ever had (with or without meat). It was very rich. I used almond milk instead of soy (I don't drink soy milk) so it was very creamy in flavor. I should have added more milk to the potatoes, they didn't smooth out as much as I wanted them to. This dish was very filling + very very tasty. The veggies I used were: corn, carrots, mushrooms, celery, onions and peas. I also added about a cup of brown lentils. For seasoning I added granulated garlic, italian seasoning and braggs to taste. Yummy!
YUM! I incorporated some other reviewer's changes, such as adding savory/basil/thyme seasonings and TVP crumbles. Will definitely make again!
This recipe is awesome! The only thing I did differently was add some ground round for some extra meatiness. So yummy, and my hubby loved it. I will definitely be making this one again.
Yummy!! What a great way to use up leftover mashed potatoes. Everyone loved it.
I doubled the recipe to feed my army of hungry soliders. Even so, I had to add an extra 1 + 1/2 tsp of flour to get it to thicken substantially. Also I added thyme to bring out a little more flavor and some apple cider vinegar. No French fried onions either, but I wouldn't have minded the crunch on top!
This'll definitely be a staple at my house. Thanks for another great recipe, kmouse. My family thanks you too.
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