Monday, February 10, 2014

Vegan Shepherd's Pie

Recipe by Angela from The Veracious Vegan

picture of Vegan Shepherd's Pie
I had recently enjoyed a Shepherd's Pie at a local restaurant and thought I'd try my hand at making one. This version uses sauteed carrots, celery, peas and tomatoes mixed with Upton's Naturals traditional seitan to make a delicious stew that is then topped with mashed potatoes and vegan cheese. 

Serves 8

Mashed Potato Layer Ingredients
  • 5 russet potatoes, peeled and cut into cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 3 Tbsp vegan cream cheese
  • 2 tsp salt

Bottom Layer Ingredients 
picture of Shepherd's Pie
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 small carrots, chopped
  • 3 stalks celery, sliced
  • 1/2 cup frozen peas
  • 2 tomatoes, chopped
  • 3 tsp Italian seasoning
  • 1 clove garlic, minced
  • Salt to taste
  • 8 oz of Upton's Naturals Traditional Seitan

Topping Ingredients:
  • 1 cup shredded cheddar-style cheese

picture of Shepherd's Pie
  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over high heat. Turn down the heat to medium-high and boil until softened, about 25 minutes
  2. In the meantime, heat the oil in a large skillet over medium heat. Add the onion, carrots, celery, peas, tomatoes, Italian seasoning, garlic and salt and cook until softened, about 10 minutes. Add the seitan and cook for an additional 5 minutes.
  3. Once the potatoes are done, drain and cool. Then, put them in a bowl and stir in the vegan mayonnaise, soy milk, cream cheese and salt. Mash with a potato masher until smooth and fluffy. Set aside
  4. Preheat the oven to 400-degrees. Spray a 9" x 13" dish with cooking spray.
  5. Spread the seitan and vegetable mixture in the bottom of the dish.
  6. Top with the potatoes. Then sprinkle vegan cheese shreds on top. Bake for 20 minutes, until cheese is melted
  7. Scoop out and serve.

Find out where you can get your Upton's Naturals seitan here.