Let’s face it, making the choice to practice veganism is one of the best things I have incorporated into my life.
But let me honest—there are some meals I really just miss. Like the comfortable ones. Like a delicious Shepherd’s Pie on a cold day.
Alas, I have found what I am fondly dubbing Sheep’s Pie, in favor of the animals.
4 large potatoes 1 TBSP fresh sage
3 carrots 1 TBSP fresh thyme
3 celery stalks 2 cups vegetable broth/stock
1/2 white onion splash of red wine
2 cups mushrooms sliced 2 cups soy or almond milk
4 cloves garlic 2 TBSP vegan butter
salt & pepper to taste
1 TBSP tomato paste
1 TBSP flour (I prefer chickpea, but any will do)
Cut up peeled potatoes and place in a large pot of water and bring to a boil.
Slice up your carrots, celery, and onion. Slice up mushrooms separately. Dice up your garlic and put aside.
In a large saucepan, sauté your carrots and celery for a few minutes on med-high heat. Add in onions. (Use whatever type of oil you prefer, I use coconut).
After about 5 minutes add in your mushrooms and garlic, salt and pepper. (You can add in any other vegetables you like here. I added corn and pak choy.)
Continue cooking for another 5 minutes until everything is getting soft. Add in tomato paste, flour, thyme, sage and give everything a good stir.
Slowly add in vegetable broth while stirring, followed by splash of red wine.
Lower heat to a simmer and leave until thickened.
(Drink the rest of your wine.)
Check your potatoes. They should be soft by now.
Remove potatoes, drain and place in a large bowl with vegan butter, soy (or almond) milk and whip up like mashed potatoes to preferred consistency. Add salt and pepper to taste.
Once veggies are thickened put into a deep oven safe pie dish or bowl. Spread potatoes over the top and cover vegetables with potatoes. Push around edges of dish like a pie crust to seal. Place slits in middle with spoon for ventilation.
Spray with cooking oil.
Broil for 10-15 minutes until potatoes are crisped up and browned.
Author: Lindsay Carricarte
Editor: Catherine Monkman