Saturday, January 26, 2008

Shepherd's Pie

Shepherd's pie is great because you can throw just about anything into a baking dish and add mashed potatoes. So, feel free to experiment with whatever you have hanging out in your fridge. Vegan Mom made this version, which was the best tasting pie we have had yet. This recipe is a bit weird because it makes use of the leftover mushroom mixture from last night's tacos--you don't have to make the same mixture, but I do think the mushrooms add nice flavour to the whole dish

- 2 tbsp oil
- 1 onion, diced
- 1 1/2 cup TVP
- 1/2 recipe of this mushroom mixture, finely chopped
- 2 tbsp HP sauce
- 2 tbsp soy sauce
- 1 1/4 cup water
- 1/4 cup ketchup
- frozen mixed vegetables
- 8-10 potatoes, cooked and mashed with margarine and soy milk
- 1/2 cup bread crumbs

Preheat oven to 350 degrees
1. Heat oil in a frying pan over med-hi heat. Saute onions for 5-6 mins, until softened and translucent. Add in TVP, mushroom mixture, HP sauce, soy sauce and mix well. Add water and cook until absorbed and TVP is soft. Stir in ketchup and remove from heat.
2. Spread 1/3 of the mashed potatoes in the bottom of a 2 quart casserole dish. Add a layer of mixed vegetables, and 1/2 of the TVP mixture. Repeat. Top with a final layer of mashed potatoes, sprinkle with breadcrumbs.
3. Bake for 45 mins, until top is golden.