Lauren Toyota and Chatelaine have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a hearty, savory, meatless shepherd’s pie!
Watch more in our Vegan It with Lauren Toyota series: https://www.youtube.com/playlist?list=PL777dWrNCVu9CmfamNAaja3vK1fzJ6kj9
To see more of Lauren’s delicious vegan recipes, visit her hotforfood YouTube Channel: http://bit.ly/2nIVkiU
Order Lauren’s Vegan Comfort Classics cookbook here:
RECIPE: Classic Shepherd’s Pie
Makes 4 servings
PREP TIME: 15 minutes
COOK TIME: 35 minutes
2 pounds potatoes, peeled and cubed
¼ cup Earth Balance vegan butter
¼ cup unsweetened nondairy milk
1 tablespoon finely chopped chives
½ to 1 teaspoon sea salt (to taste)
¼ to ½ teaspoon ground pepper (to taste)
1⁄8 teaspoon smoked paprika
1 cup finely chopped onion (about 1 onion)
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1⁄2 teaspoon ground sage
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground pepper
2 cups frozen mixed veg (mostly thawed)
3 cups Gardein Beefless Ground (thawed overnight in the fridge)
2 tablespoons vegan Worcestershire
1 tablespoon tomato paste
1 tablespoon cornstarch
1 cup low- sodium vegetable stock
To make the mashed potatoes, bring a large pot of cold water with the potatoes to a boil. Cook until tender and falling apart easily, 10 to 12 minutes.
Preheat the oven to 400°F. You’ll need an 8 x 8 square baking dish.
To make the ﬁlling, sauté the onion in a skillet with the vegetable oil over medium heat for 3 minutes until just softened.
Stir in the garlic, thyme, sage, salt, and pepper and heat through for about 1 minute.
Add beefless ground and veggies and continue to cook for 5 minutes.
Mix together the veg stock, Worcestershire, tomato paste, and cornstarch. Mixing cornstarch with a bit of the liquid to make a slurry before adding to the all of the liquid to prevent lumps. Stir well. Then add to the pan and stir for 1 minute as the liquid thickens. Then turn off the heat.
Drain the mashed potatoes from water and add back to the pot you cooked them in. Mash with vegan butter, milk, sea salt, ground pepper, and chives until smooth.
Add the filling to the casserole dish and spread out in an even layer. Then add all the mashed potatoes on top and use a spatula to spread it out evenly to the edges. Sprinkle with smoked paprika evenly on top.
Bake on the middle rack of the oven for 20 minutes or until the top is golden brown and the filling is bubbling. If the top is not getting golden, move to the top rack for another 5 to 8 minutes.
Let the shepherd’s pie rest for about 10 to 15 minutes before slicing and serving.
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