Vegan Mofo Day 31: Shepherds Pie

I can’t believe we’re at the last day of Vegan Mofo already, who knew 31 days could fly by so fast! I’m a little sad/relieved it’s over, it’s been a lot of fun trying out so many new recipes and visiting so many new blogs that have now become permanent fixtures in my reader. Congrats to everyone who made it to the end, I’ll be sure to catch up on reading all your blogs over the next three months….damn there’s a lot of reading to do.

As today is Halloween, let’s talk about the super rad party I went to at a friend’s house on the weekend. My friend loves getting into the Halloween spirit and went all out with spooky decorations and a killer costume. She dressed up as one of the nurses from Silent Hill (warning: violent) and made everything herself! Talk about an amazing job, just check out the creepiness.

Ghoulish Punch

True Blood Pumpkin

I made my Blood and Bones, which I posted about on the weekend and also made some eyeball cupcakes.

The eyeball cupcakes were made from the red velvet cupcakes in Vegan Cupcakes Take over the World and my own recipe for fluffy cream cheese frosting. I’m so glad I picked these as I was running out of time and they were so easy to make. Everyone loved them and were impressed that they didn’t contain eggs or dairy, vegan win! There was a pretty big assortment of food and I even finally got to try the Sweet Chili Heat Doritos, they were as tasty as I remember Doritos to be and as it turns out, they still leave you with some nasty ass breath, but totally worth it. There were spooky movies playing in the background and even an episode of Perfect Strangers (don’t ask). Lots o fun.

Everyone had great costumes this year, we had Jack Skeleton, Corpse Bride, a box of Nerds, a caveman, a bull and matador, Dr. Pepper (scrubs with peppers pinned to him, that one took me a minute to get), a mod girl. P dressed up as a giant angry bird; I won’t subject you to that photo, mainly because he would probable kill me but it was pretty hilarious. I dressed up as a blood thirsty vampire and spent the night creeping everyone out.

Talk about a face only a mother could love

It was a late night, and even though I slept in I was super groggy all day Sunday. Considering  the extent of what I had to do yesterday was carve a pumpkin, I was pretty cool with that. I was going to make a goofy looking one but after seeing P’s evil pumpkin I just couldn’t resist doing something similar.

P’s Evil Jack

My Pumpkin

All this pumpkin carving can sure make a girl hungry and there isn’t anything much more satisfying and filling then a big slab of shepherds pie. I got this recipe out of the Veganize It column in VegNews but mixed it with a Gordon Ramsay recipe I used to love so much. It turned out great! I think I actually prefer using lentils over tvp which is used in a lot of recipes. The key to this recipe is simmering it for a long time, so definitely not a weeknight meal. I started making it a 5 and didn’t eat until 7:30! If you don’t have as much patience as I do you can cut back on the simmering but you know time makes everything taste better.

Shepherd’s Pie
Makes 8 to 10 servings
Adapted from VegNews (November+December 2010 issue)

Ingredients:

  • 2 lbs yellow potatoes, diced, cooked and mashed
  • 3 tablespoons margarine
  • 1/4 cup unsweetened non-dairy milk
  • 2 teaspoons nutritional yeast
  • salt to taste
  • 3 cups cooked French (puy) lentils, drained well
  • 3 tablespoons olive oil
  • 1 large onion, finely diced
  • 1 cup mushrooms, finely diced
  • 1 large carrot, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 1/2 cups vegetable broth
  • 1 tablespoon “no-beef” broth powder
  • 2 bay leaves
  • 1 cup red wine
  • 1 can tomato paste
  • 1 tablespoon vegan Worcestershire sauce
  • 4 teaspoons tamari
  • 1 cup frozen peas
  • Additional salt and pepper to taste
Directions:
In a large bowl, combine well mashed potatoes with margarine, milk, salt and nutritional yeast. Cover and set aside.
In a large saute pan over medium heat, add oil and onions. Saute for 5 minutes or until onions become translucent. Add mushrooms and carrots, cook for 3 minutes. Add garlic, saute for 1 minute. Add flour and stir until absorbed. Stir in marjoram, rosemary, thyme, paprika, salt and pepper, cook for one minute. Stir in lentils, broth, red wine, tomato paste, no-beef broth, bay leaves, tamari and Worcestershire, bring to a boil and then turn down to a low simmer.
Simmer for 30 to 45 minutes or until liquid is mostly absorbed.
During the last 5 minutes of simmering, add the peas and season with additional salt and pepper.
While simmering, preheat oven to 350 degrees F. Transfer filling to a deep casserole dish, spread the reserved mashed potatoes on top of the vegetable mixture. Use the tips of a fork to rake across the top of the mashed potatoes, making a rough surface to facilitate a brown crispy top. Bake for 30-40 minutes, or until potatoes are browned. Serve warm.

4 thoughts on “Vegan Mofo Day 31: Shepherds Pie

  1. I wanna see the angry bird costume! And that nerd costume is pretty kick ass. I have never thought about putting nutritional yeast in potatoes…definitely have to try that.

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