Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Shepherd's Pie

Pies - Meat - -

INGREDIENTS

1 1/2 cups dry TVP
2 cups hot water
1 T olive oil
2 onions, chopped
1 leek, chopped
3 cloves garlic, crushed
1 cup carrots, diced
2 cups mushrooms, sliced
Splash red wine
Splash hot water
Splash soy sauce
2 T tomato paste
1 stock cube
Salt and pepper, to taste
1 T herbs of choice (thyme, basil, oregano), chopped
1 cup green beans, chopped
1 cup celery, sliced
1/4 cup flour
1/2 cup water
Topping
6 medium potatoes, peeled and diced
2 t vegan margarine
Splash of soy milk
Salt and pepper, to taste

METHOD

Reconstitute the TVP with 1 cup hot water, allowing it to sit for 15 minutes. Add another cup of hot water, stir, then drain thoroughly.

Fry the onions, leek and garlic in the oil until just translucent. Add the carrots, mushrooms, tomato paste, stock cube, salt, pepper, herbs, a little red wine, soy sauce and water so nothing sticks. Put the lid on, and allow to cook over medium heat for about 15-20 minutes.

In the meantime, stick the potatoes in the microwave with a little water for about 8 minutes to cook. Drain and mash. Add milk, margarine, salt and pepper. Keep mashing until it's nice and smooth!

Once the carrots are almost cooked, add the drained TVP, celery and beans. Cook for another 5-10 minutes.

Mix the flour with the water, and add to the pot. Mix until thickened, and there's no liquid left in the pot.

Spoon the TVP mixture into the bottom of a nice large pan/bowl. Level it out, and dot the potato topping on to cover. Pop in the oven at 180C/350F for about 20-25 minutes, or until goldeny brown.

NOTES

Makes lots! I amalgamated this from a variety of recipes after doing a little research. My first experience with TVP, and a very, very good one.

Eat against a backdrop of summer thunder and lightning as I happened to find myself doing. Makes it all the more dramatic! Yum.

posted by ingrid

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