by Chef Kendall Huff
Native Foods Cafe
Here it is! Another recipe from our Free Cooking Demos this month… and this vegan Shepherd’s Pie is so darn delicious, I think you should make it for dinner tonight in honor of Meatless Monday, or you can always default to Meatloaf Monday…. vegan of course.
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This recipe was part of the Holiday Party Recipes because you can portion into individual ramekins for Mini-Shepherd’s Pie at parties. And you can just have a Shepherd-themed party, and make everyone dress as a shepherd…. no live sheep please. Let them roam free in the pastures, left to their own devices.
On to the food!
Shepherd’s Pie
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Top Layer:
1 lb. russet potatoes
3 TBSP vegan butter
¼ cup soymilk
5 cloves roasted garlic
salt and pepper, to taste
1. Peel and dice potatoes into ½ inch cubes and boil until tender and easily pierced with a fork.
2. Drain from the water.
3. Mash the potatoes in a bowl. Add the soymilk, butter, roasted garlic, salt and pepper.
4. Mash & mix well and set aside.
Filling:
1 cup carrot, diced in small pieces
1 cup Mushroom Shallot Gravy * See recipe below
¾ cup yellow onion, diced in small pieces
¾ cup corn
1 cup peas
1 TBSP ground cumin
1 TBSP garlic powder
2 TBSP fresh thyme, chopped
1 TBSP fresh basil, chopped
salt and pepper, to taste
1. Place carrots in a sauté pan and cover half way with water. Cook on high until tender, about 5 minutes.
2. Add onion, and more water if needed, and cook until translucent (about 5-7 minutes). Add corn, peas, cumin, garlic, thyme, basil, salt and pepper.
3. Add 1 cup of gravy. Continue to cook on high heat until all liquid is absorbed.
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Combine the Two:
1. Preheat the oven to 450 degrees.
2. Grease the outside on the pan with about 1 tsp of Vegan Butter.
3. Pour the filling into the bottom of the pan. This will fill it up about ¾ of the way.
4. Spread the mashed potatoes over the filling.
5. Bake for 35 to 45 minutes, or until golden brown.
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*Shallot Mushroom Gravy
Yield: 2 cups
Ingredients:
3 Tbsp olive oil
5 peeled shallots, finely chopped
1 lb button mushrooms, slice (if you are not fond of mushrooms, just omit them and call it Classic Brown Gravy)
2 cups Simple Deglaze* (recipe to follow)
3 Tbsp kuzu, dissolved in 1/3 cup water
Directions:
In a saucepan, sauté shallots in olive oil until lightly browned. Add mushrooms and sauté 2-3 minutes. Add Deglaze and let simmer 2 more minutes. Add kuzu dissolved in water, and stir until slightly thickened. Remove from heat.
*Simple Deglaze
2/3 cup water
1/3 cup soy sauce
1 clove garlic, minced (or juice from pressing the garlic)
½ tsp grated fresh ginger
Place everything in a blender and buzzzzzz…..
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Fantastic share! I'm a vegan too, so this post is ideal for me. I'll try making some later.
Posted by: restaurant point of sale | 12/19/2012 at 08:37 PM