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Ultimate Shepherd's Pie
Vegan Planet, Robin Robertson
An easy and delicious version of a classic dish made with crumbled veggie burgers.
15 ml 1 T. olive oil
1 large yellow onion, chopped
1 large carrot, chopped
110 g4 oz. white mushrooms, chopped
15 ml1 T. tomato paste
30 ml2 T. tamari or other soy sauce
240 ml1 c. vegetable stock
5 ml1 tsp. minced fresh thyme leaves or 1/2 tsp. dried
5 ml1 tsp. minced fresh marjoram or 1/2 tsp. dried
salt and pepper to taste
15 ml1 T. cornstarch dissolved in 2 T. water
3 frozen veggie burgers, thawed and chopped
120 ml1/2 c. frozen green peas, thawed
59 ml1/4 c. ground walnuts
710 ml3 c. mashed potatoes*
1 ml1/4 tsp. sweet Hungarian paprika
Preheat the oven to 375 degrees F.
Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, tamari, stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
Spoon the filling mixture into a lightly oiled 2 & 1/2 quart baking dish. Stir in the chopped burgers, peas and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with the paprika.
Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.
*I simmered about 2 pounds of potatoes in water with a bouillon cube, garlic, and touch of oil.