Recipes: Shepherd's Pie + Gravy

Vegan Shepherd’s Pie

From Quantum Wellness

(Skip to potatoes first and get those boiling)

For the Beef Mixture:

½ cup chopped onion (1 small onion)

½ cup chopped carrot (2 small carrots)

¼ cup (or less) olive oil

1 Tbsp pressed garlic

½ lb. vegan beef crumbles (I used 1 cup---Boca are the only vegan ones I have found so far--post below if you found other vegan brands)

1 heaping cup frozen peas

1- 2 cups vegetable broth (I used 2)

1 ½ tsp fresh thyme (I used the dried spice)

½ tsp pepper

1-2 tsp salt, depending on seasoning of crumbles

Saute the onions and carrots in oil for 5-7 mins

Add garlic, cook for 2 minutes

Add remaining ingredients and simmer for 10 minutes, add more broth as needed

For the Potatoes:

1 ½ baking potatoes peeled and roughly diced (I used 6)

1 Tbsp salt

¼ cup vegan butter

3 Tbsp rice/soy milk

Salt and pepper to taste

Boil potatoes with 1 Tbsp salt 20 mins or until tender

Drain well, mash, and fold in butter

Add milk as needed to create creamy yet firm mashed potatoes

Season to taste with salt and pepper

For the pie:

Preheat oven to 375

Place all beef mixture in 6-8 cup casserole dish

Top with potatoes

Optional:  Garnish with butter, herbs, paprika is desired (I did not)

Bake 20-25 mins

Makes approx 5 servings

Emily’s note:  If making for more than 2 adults and 1-2 small kids, I would double this!

Vegan Gravy

Um... this is seriously the best gravy ever.  Make sure what you get is nutritional yeast and no other kind.  They have it at Whole Foods.

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup chopped onion
• 5 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce
• 2 cups vegan broth (I use Rapunzel Vegan with Sea Salt boullion)
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.                                                                                       From allrecipes.com