The witch with a capital 'B'. (nygeekgirl) wrote in vegancooking,
The witch with a capital 'B'.
nygeekgirl
vegancooking

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Shephards Pie recipe

This is our favorite dinner recipe from Dr. T. Colin Campbell's New Century Nutrition website

I have added other vegetables to the casserole--zucchini, yellow squash, green beans, chopped kale--and it's still delicious.  Garbanzo beans instead of kidney beans are also very good. I usually add sage, rosemary, and some red pepper flakes to give it a bit of a kick. I prefer to make this when I have leftover mashed potatoes, but I have made it with instant mashed to save time, and it's still fabulous.

Enjoy.

Shepherd's Pie


Ingredients
4 large russet potatoes, diced 2 stalks of celery, sliced
1/2-1 cup low-fat soy milk 1/2 pound (about 2 cups) mushrooms, sliced
1/2 tsp salt 1 15-ounce can chopped tomatoes
1/2 cup water or vegetable stock 1 15-ounce can kidney beans, drained
2 onions, chopped 1/2 teaspoon paprika
1 large bell pepper, diced 1/2 tsp black pepper
2 carrots, sliced 2 tblsp soy sauce
    
Step 1
Dice the potatoes, then steam them over boiling water until tender. Mash them and add enough soy milk to make them smooth and spreadable. Add salt to taste.
    
Step 2
In a large pot, heat the water or stock. Cook the onions for 3 minutes then add the pepper, carrots and celery and cook for 5 minutes over medium heat.
    
Step 3
Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper and soy sauce, then cover and cook 10 to 15 minutes.
    
Step 4

Pour the vegetables into a 9 x 13-inch baking dish and spread the mashed potatoes evenly over the top. Sprinkle generously with paprika.

    
Step 5
Bake at 350° for 25 minutes, until hot and bubbly.

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