Sunday, December 16, 2012

Sheep-Lover's Pie

My guess is that if you love sheep you don't to grind up their bodies and eat them.  This recipe isn't supposed to precisely mimic shepherd's pie, but it certainly is reminiscent of it.  I like the fennel, even though I don't think it is a traditional ingredient for such pies, and the Dijon mustard and horseradish in the potatoes really complete the dish.  This recipe makes a lot, so either halve it, or invite a bunch of friends over.  I could also see adding some cranberries and roasted chestnuts and making this a holiday meal.

Mashed Potatoes
- 3.5 lbs potatoes
- 2 cloves garlic
- margarine to taste (I like 1/4 cup)
- soy milk to taste (I use about 1/2 - 3/4 cup)
- 2 tbsp large grain Dijon mustard
- 1 tsp horseradish
- salt, to taste

- 1 pkg firm or extra firm tofu, small dice
- 2 tbsp oil
- 4 tsp ground fennel
- 1 tsp each coriander, ground mustard, sage, parsley, tarragon, smoked paprika
- 1/2 tsp cumin
- 1/2 tsp mild chili powder
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1 tbsp soy sauce
- 2 tbsp HP sauce (or A1)
- 1/3 cup red wine

Veggie Mix
- 2 tbsp oil
- 2 large onions, diced
- 2 cloves garlic, minced
- 3 cups diced carrots
- 2 leeks, halved lengthwise and sliced
- 2 cups finely sliced kale
- 2/3 cups white wine

Mashed Potatoes
1. Peel potatoes and garlic, then cut into chunks.  Boil until tender in salted water.  Drain, then mash until very smooth.  Add as much margarine and soy milk as you wish to make an easily spreadable mashed potato.  Stir in mustard and horseradish, then season to taste.  Set aside.

1. Heat oil in a large frying pan over med-hi heat.  Add tofu and fry until golden on all side.  Add spices, and stir well to coat.
2. Add soy sauce, HP, and read wine and stir well.  When wine has reduced, remove from heat and set aside.

Veggie Mix
1. Heat oil in a large frying pan over medium heat.  Saute onions for 7-10 min, or until lightly golden and tender.  Add garlic and dry 1 min.
2. Add carrots, leeks, and kale and fry for 5 mins.
3. When kale and leeks have cooked down, add wine and let reduce.  Remove from heat.

Preheat oven to 400 degrees
1. Distribute tofu evenly on the bottom of a large, oven-proof, dish (somewhere in the 10.5 x 13.5" range).
2. Top with the veggie mixture.
3. Gently spread mashed potatoes on top.
4. Bake for about 35-40 mins, or until potatoes are golden.

Serve with tomato chutney, or this tomato-onion relish.


Sugar Cookies And Hope said...

Awesome! Thank you. :)

Bethany Cole said...

I just found this blog! Looking forward to trying some new recipes. Follow my blog, too!

JohnP said...

Definitely on my list to make!

fringestacy said...

We made this last night with a couple of modifications based on what we had in the fridge. Our family loved it on this cold pre-winter night. Thanks Dad!

Alexandra Moore said...

I love making shepherd's pie, and have been looking for a vegan version! I will definitely have to try this one. To make the pies more manageable (since I live alone) I like to make mini pies in muffin tins and freeze them, so I can just take a couple out and microwave them. Do you think this would still work with the tofu?

Alexandra Moore said...

I love making shepherd's pie and have been looking for a vegan recipe, so I'll definitely give this a try! Since I live alone, I used to make Shepherd's pie more manageable by making mini pies in muffin tins and then freezing them. That way I could just pop a couple in the microwave when I was hungry. Do you think this would still work with the tofu? (I'm newly vegan.)

Jen said...

That looks really good, and comforting. I am a brand new Vegan, and I am also (for health reasons) avoiding oil, dairy, margarine etc.
Anything else you can use to reliably replace oil or margarine in recipes in your experience?
Thanks, can't wait to try some of your recipes!


Nikki said...

I made a shepherd's pie for Christmas this year and since becoming vegan it's pretty much been my go-to holiday dish. I like your name better - Sheep Lover's Pie! I'll probably adopt this and give you credit in the future :)

I also like the horseradish and dijon addition. Very smart. I use fennel in my filling and a lot of mushrooms.

Delicious looking pie!