Shepherd’s Pie

A great dish for both vegans and omnivores.  

I have added green peas, stout in place of red wine, white onion in place of yellow, and served it with a blander, creamier gravy.  

Check out Angela’s original recipe here:  Oh She Glows

Shepherd’s Pie

Mashed Potatoes
 3 lb. potatoes (I used a bag of organic red potatoes), peeled and chopped
2 tbsp Earth Balance, or equivalent
1/3 cup + 2 tbsp non-dairy milk (I used soy)
1 tsp kosher salt, or to taste
Freshly ground black pepper, to taste
1/2 tsp garlic powder

Vegetable Filling
2 tbsp extra virgin olive oil
1 white onion, finely chopped
3 cloves garlic, minced
4 medium carrots, peeled & small dice
2 parsnips (or other root vegetable), peeled & small dice
4 celery stalks, small dice
1 cup, full sodium vegetable broth (or more as needed)
1/4 cup Samuel Smith’s Oatmeal Stout
2 tsp dried thyme
1/2 tsp Italian seasoning (or basil, oregano, and coriander)
1/2-3/4 tsp kosher salt, to taste + black pepper
3 tbsp flour (I used whole wheat)

Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

Meanwhile, prepare the vegetable filling.  Add in the chopped carrots, parsnip, and celery to a skillet along with the oil. Cook on medium-low heat for about 15 minutes. Chop the onion and mince the garlic and add along with peas to skillet. Cook on low for about 5-7 minutes.

When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.

In a small bowl, whisk together the liquid ingredients (broth, stout, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving.


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