|This veg*n shepherd’s pie recipe is a simple yet delicious lambless version of the real thing.|
|Directions||(If you don’t have any leftovers available, start making mashed potatoes first.)
Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently.
Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
(Meanwhile, drain and mash the potatoes.)
Preheat oven to 350.
Use remaining ½ t oil to grease the baking dish. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.
Bake until bubbly, about 30 minutes. Serve hot.
|Notes||For a more substantial dish, you can add/substitute things like pre-cooked, lentils, tofu, or seitan.|
|Help||Abbreviations | Conversions | Cooking tips|
|Vegan shepherd’s pie with smoked tofu, carrots, corn, peas, and roasted red and yellow peppers:|