Iswari (iswari) wrote in vegancooking,
Iswari
iswari
vegancooking

Shepherd's Pie

MAKE THE WILD MUSHROOM SAUCE

1 ounce reconstituted dried porcini mushrooms, chopped, plus reserved soaking liquid
1 tablespoon olive oil
2 shallots, finely chopped
2 cups chopped assorted mushrooms (e.g., shitake, oyster, porcini)
1 1/2 cups vegetable stock
1/4 cup wine (red, white or port)
1 tablespoon low-sodium soy sauce
Salt and freshly ground pepper


Saute the shallots until soft, about 3 minutes.
Add the fresh mushrooms and cook another two minutes.
Stir in the stock, wine, soy sauce, reconstituted porcinis and their soaking liquid.
Add salt and pepper to taste.
Bring to a boil and then cook until reduced by half.


MAKE THE BOTTOM LAYER

8 oz. green beans, cut into 1/2 inch pieces
1 carrot, chopped
1 tablespoon olive oil
1 cup onion, finely chopped
1 zucchini, chopped
1 yellow summer squash, chopped
6 oz. white mushrooms, chopped
1 1/2 cup vegetarian burger crumbles
Wild mushroom sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon thyme, finely chopped (or 1/4 teaspoon dried)
Salt and pepper, to taste


Steam the green beans and carrot until tender and set aside.
Saute the onion until soft, then add the zucchini, squash and mushrooms.
Cook for another five minutes.
Stir in the green beans, carrot, burger crumbles, mushroom sauce, tamari and thyme.
Add salt and pepper to taste.


MAKE THE TOP LAYER

1 head cauliflower, cut into 1-inch pieces
3 yukon gold or similarly sized white potatoes
1-2 tablespoons non-hydrogenated margarine (e.g., Earth Balance)
Pinch of turmeric
Salt and pepper to taste


Steam the cauliflower and potatoes until soft.
Mash until smooth, add margarine and pinch of turmeric and season to taste.


MAKE THE PIE

Spoon the bottom layer into a lightly oiled 9x13 casserole dish.
Spread the top layer over it and smooth to cover the surface.
Bake at 375 for 30 minutes.

x-posted to my journal
Tags: main dishes-shepherds pies
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