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Tuesday, January 19, 2016

vegan shepherd pie

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and..........
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I put these in the extra large muffin tins and made 6 individual ones. However my hubby and I eat two each ;-).


I got this from a facebook video. They placed theirs in a nice deep Pyrex pie dish .   However the instructions said to place it under the broiler and there are sometimes warnings given about this. Therefore I put mine in the extra large muffin tins.

Ingredients and Directions:

4 baking type potatoes--or equivalent cubed. Boiled till soft
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3 carrots chopped
3 celery stalks chopped
1/2 onion

Saute these three in oil about ten minutes until done

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2 cups of chopped mushrooms
4 cloves of garlic, chopped
salt and pepper to taste
1 Tab tomato paste (or ketchup)
1 Tab flour (or you can use cornstarch--I probably use close to 1 and 1/2 to 2 Tab cornstarch)
1 tsp fresh sage (I used some dried--less)
1 tsp fresh thyme (I used some dried--less)
2 cups vegetable broth
splash of red wine

Add the mushrooms and garlic to the cooked carrot mixture. Sautee for a bit until the mushrooms are about done. Add the paste and flour and seasoning  mixing nicely. Add the broth and wine and stir until thickened. It may take 4 minutes or so.
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Place the mushroom carrot mixture in the bottom of the pan you are using (I sprayed with pam first).

Meanwhile mash the potatoes with 1 cup of almond milk (or whatever milk you prefer) and 2 tab of vegan butter (I forgot the butter) and salt and pepper. Mash, adding more milk if needed. Spread mashed potatoes over the mushroom carrot mixture in a broil proof pan. Spray the tops of the potato with pam and make a slit or two in the middle of the potatoes. Broil 10-15 minutes---for the cup cake version I did about 6 minutes. Cool a little bit and then serve.

go here for the video: http://nannykim-experimenting.blogspot.com/2016/01/vegan-type-shepherd-pie.html

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