Vegan Planet: Ultimate Shepherd’s Pie

I’m often asked “how can you stand to give up meat since it adds so much flavor to food rather than just life on rabbit food?” and the truth is.. I never eat bland, boring food. Vegetarian living is much more than just salads and tofu. You can make every recipe vegetarian if not vegan, you just need to know a few basics and tweak the recipe to taste and viola! you have a fantastic animal friendly recipe.

The newest addition to my home has been Vegan Planet. Words cannot even begin to express how much I love this book. I have now made 4 or 5 recipes and all were absolutely fantastic. I was blown away by how easy, healthy, and amazing these recipes were. I am super calorie/fat conscious and these recipes fall within my dinner guidelines and all were satisfying. I never left the table hungry nor was I starving just an hour or two later. Portions are decently sized, the food is sooooo delicious, and I never made a single thing so far that I wouldn’t serve to a meat eater in fear that they would choke and snub the dish. I’d proudly serve each and every single dish.. in fact, I plan to.

The most recent for me was the Ultimate Shepherd’s Pie. I used my own recipe for the mashed potatoes and added only a single green pepper and then just prepared the recipe as is. AMAZING. My recipe ended up bing 418 calories, 11g of fat, 17g of fiber, and 16g of protein per serving. I was thrilled when I ran to Robin’s website and found that she listed the recipe!! so I can share it with you!

Ultimate Shepherd’s Pie

Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich “Mashed Potatoes and Company” on page 204, or your favorite mashed potato recipe.

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 4 ounces white mushrooms, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons tamari soy sauce
  • 3/4 cup Basic Vegetable Stock (page 000)
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
  • Salt and freshly ground black pepper
  • 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
  • 3 vegetarian burgers, thawed and chopped
  • 1/2 cup frozen peas, thawed
  • 1/4 cup ground walnuts
  • 3 cups mashed potatoes
  • 1/4 teaspoon sweet paprika

1. Preheat the oven to 375 degrees F. Heat 1 tablespoon of 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 3 minutes longer, stirring occasionally.

2. Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.

3. Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.

4. Spread the mashed potatoes over top. Sprinkle with paprika and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.

Serves 4

If you only own one Vegetarian/Vegan cookbook.. this one should be the one.

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