Making Vegan Shepherds Pie
There are lots of different ways that you can make a delicious vegan shepherds pie and with this page, we are happy to share some of these recipes with you. May you enjoy your delicious and nutritious vegan shepherds pie!
Basic Shepherds Pie
For the base:
1/2 red capsicum
1-2 sticks of celery
2 carrots, diced
1/2 cup peas (or broad beans)
1/2 cup corn
1/4 cauliflower (small florets)
1/4 broccoli (small florets)
For the top layer:
3 - 5 medium potatoes
salt & pepper to taste
Optional: parsley for garnish
Optional: 1 - 2 tbsp margarine
Optional: 2 tbsp non-dairy milk
For the gravy:
1 tsp tomato paste
¼ cup soy sauce
½ cup veggie stock
2 - 3 tbsp italian mixed herbs
2 - 3 tsp corn flour
1 - 2 tsp asafoetida (to your taste)
This recipe can be tailored for whatever you are feeling like at the time. Feel free to add your own sauce, curry or whatever you like to be your base dish.
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Peel and chop all your vegetables (including your potatoes for the top layer) to prepare yourself for cooking. Put the potatoes onto boil and then start cooking your bottom layer. Preheat your oven to around 180 degrees celsius.
Fry your onions & garlic for a few minutes in some oil and then add the rest of your vegetables to fry for another 10 minutes or so. Whilst the veggies are cooking, you can make your gravy (just keep stirring the veggies through as they cook every so often).
Get all your ingredients out so that you have them ready and start with melting the margarine first (1 minute). Now add the onion and let cook for another minute or so and now add the flour, garlic and the corn starch and continuously stir for another minute or two. Now add your vegetable broth, soy sauce and nutritional yeast and stir through. And it should now start to look like real gravy.
As you continue to stir, it should thicken up nicely until you get a real thick gravy consistency and when you see it like this, you can add your gravy to you veggies and stir through. Turn the heat down so that this all simmers together.
Now the potatoes should be ready to drain in a colander and put them into a large container for mashing. Add your margarine and milk if you wish to and add your salt and pepper and mash well with a masher (or a fork will also work).
Now you are ready to put all of this in a pan and ready for the oven. Choose a suitable oven dish (say 9 inches x 9 inches would be ok) and pour your bottom layer into the pan spreading evenly. Now add the mash by spooning it over the bottom layer and now spread this over the top so that everything is covered.
For added effect you can use a fork to create a pattern on top of the pie (and this will allow these parts to brown more easily). Now pop this into the oven for around 15 - 20 minutes and remove when its slightly browned on top.
Jamie Oliver Vegan Shepherds Pie
600g sweet potatoes
salt & pepper to taste
40 g non-dairy margarine
2 sticks celery
1 tbsp coriander seeds
1/2 small bunch time
350g chestnut mushrooms
12 sun dried tomatoes
2 tbsp balsamic vinegar
vegan red wine
100ml organic vegetable stock
1 x 400g tin of lentils
1 x 400g tin of chickpeas
5 sprigs of fresh parsley
2 sprigs of fresh rosemary
zest of one lemon
30g fresh breadcrumbs
2 - 3 tsp asafoetida (to your taste)
This recipe is adapted from jamieoliver.com
Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of salt and pepper. Mash until smooth, then set aside.
Peel and finely slice the carrots, capsicum and celery. Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of olive oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
Meanwhile, roughly chop the mushrooms and sun-dried tomatoes. Add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar. Cook for a further 10 minutes then add a splash of wine, turn up the heat, and allow it to boil and bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a large baking dish (roughly 25cm x 30cm).
Spread the mash over the top, scuffing it up with the back of a spoon. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of olive oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through. Place under the grill for a further 2 to 3 minutes, or until golden, then serve with your favourite greens.