Vegan Shepherd’s Pie

2011-Current © copyright veggiewitch, all rights reserved

Vegan Shepherd’s Pie
2011-Current © copyright veggiewitch, all rights reserved

One of the dishes I really needed to “veganize” was Shepherd’s Pie, because it’s always been a massive favourite of my Elflings. I was  surprised just how easy it was to make it vegan-friendly.

Shepherd’s Pie
6-8 potatoes*
12 carrots*
2 pkgs extra-firm tofu* (Soyganic)
1 medium diced onion*
5-6 ribs diced celery*
½ C flour* (wheat, rice, quinoa, buckwheat, etc)
1 – 1½ C water
2 Tbsp G-Free soy* sauce (Tamari)
2 cloves minced garlic*
1 handful parsley*
salt and pepper*
vegan butter* (Earth Balance)
oil* for sauteing
* = Organic

 Wash potatoes and carrots. Chop the potatoes into medium-sized chunks. Put them into a pot to boil with the carrots left whole. Boil until fork-tender. Drain. Separate carrots from potato chunks, and set aside so they can cool. Rough-mash the potatoes with a little vegan butter, garlic, parsley, salt and pepper. Set aside. Saute diced onion in oil until they begin to turn translucent. Pick a carrot from the pile cooling, and mash it up a bit with a fork (I diced mine a little more with my knife). Throw the diced celery bits and carrot mash to the sauteing onions. Stir to combine. Crumble in tofu and continue to saute. Add soy sauce and stir to combine. Sprinkle in flour and add water. Mix well. Things will begin to thicken. You can add more water if you prefer a thinner sauce. Pour contents into a baking dish, dutch oven or roasting dish. By now your carrots are cool enough to handle, so chop them all up and layer them onto your tofu mixture. Top with potato mash. Bake @ 375°F/190°C/Gas Mark 5 for 45 minutes. Enjoy!

2011-Current © copyright veggiewitch, all rights reserved

Hand-mashing makes them more rustic
2011-Current © copyright veggiewitch, all rights reserved

The best mashed potatoes ever — prepared via Elfling Power.

2011-Current © copyright veggiewitch, all rights reserved

A little parsley adds colour
2011-Current © copyright veggiewitch, all rights reserved

Mashies and herbs. Delish!

2011-Current © copyright veggiewitch, all rights reserved

Yummy G-Free Tamari
2011-Current © copyright veggiewitch, all rights reserved

I’m in love with this Tamari! It adds a lovely flavour and a gorgeous light brown colour.

2011-Current © copyright veggiewitch, all rights reserved

Tofu, Onions, Spices & Herbs
2011-Current © copyright veggiewitch, all rights reserved

The tofu mixture is coming together nicely.

2011-Current © copyright veggiewitch, all rights reserved

Gorgeous Orange Carrots
2011-Current © copyright veggiewitch, all rights reserved

Chopped up carrots. Yummy!

2011-Current © copyright veggiewitch, all rights reserved

Tofu Mixture
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Step 1 – tofu mixture

2011-Current © copyright veggiewitch, all rights reserved

Carrots
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Step 2 – layer of carrots

2011-Current © copyright veggiewitch, all rights reserved

Mashed Potatoes
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Step 3 – topped with mashies

2011-Current © copyright veggiewitch, all rights reserved

Yummy Shepherd’s Pie
2011-Current © copyright veggiewitch, all rights reserved

All baked and ready to eat. *happy dancing*

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23 thoughts on “Vegan Shepherd’s Pie

    • Veggiewitch says:

      I’m really pleased the tofu replaces the meat so well. It absorbs the flavours and seasonings nicely, too. If my Elflings are happy with the taste, then I have succeeded. hehe =0)

      Like

  1. eatinggreener says:

    Looks yummy! I tried a veg shepherd’s pie recipe once that used lentils for the bottom layer. I like the lentil concept but the sauces/seasonings they recommended were all wrong (vinegar!? eww!). I’ll have to try again based on some of your suggestions!

    Mashed cauliflower on top instead of potatoes is a fun way to switch it up, too =)

    Like

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