Shepherd’s Pie

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Shepherd’s Pie

Serving Size: 4 to 6

It’s a cold winter night. Throw on your furry slippers and warmest PJs and cozy up to this hearty treat. Dining solo? Divide it into smaller casseroles and freeze what’s left.

Ingredients

  • For the potatoes:
  • 4 to 5 large russet potatoes, peeled and diced
  • ¾ cup to 1 cup unsweetened plain almond milk
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • For the filling:
  • 1 cup chopped onion
  • 2 cups chopped carrot
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 2 cups crumbled tempeh or 2 cups cooked lentils
  • 2 tablespoons tomato paste
  • ¾ cup red wine
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ cup frozen corn kernels
  • ½ cup frozen peas (optional)

Instructions

  1. Preheat the oven to 400°.
  2. Steam the potato in a pot or microwave in 7-minute increments until very tender.
  3. In a large bowl, using an electric hand mixer, purée the potato until smooth, with no lumps remaining. Add the milk, salt, garlic powder, and pepper. Blend well. Set aside.
  4. In a heavy dry pan, cook the onion and carrot over medium heat until the onion is translucent. If the ingredients begin to stick, add water, a few tablespoons at a time.
  5. Add the garlic, salt, and tempeh to the onion, and cook for 2 minutes. Add the tomato paste, wine, rosemary, and thyme, and cook for 2 more minutes. Remove from the heat and stir in the corn and peas.
  6. Spread the vegetable mixture into the bottom of a medium-size casserole dish. Top with mashed potatoes. Bake, uncovered, for 25 minutes, or until the potatoes begin to brown.
  7. Serve with a glass of red wine beside a warm fire.

Notes

NUTRITION (1/5 recipe/500g): Calories 450, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 540mg, Total Carbohydrate 74g, Dietary Fiber 12g, Sugars 9g, Protein 19g

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