Last week I was in desperate need of comfort food. Being nearly full-blooded British, I decided Shepherd's Pie was in order.
Vegan Shepherd's Pie
1 large baking potato, cubed
2 T. margarine (I like Earth Balance)
2 T. Tofutti sour cream
1 T. chopped fresh chives
1 large carrot, peeled and chopped
1 stalk celery, chopped
1 c. Baby Portobello mushrooms, sliced
1/4 c. white onion, chopped
1 T. garlic, minced
1/2 c. frozen peas
1/2 c. vegetable (or mushroom) broth
1 sprig fresh Thyme
salt and pepper
Preheat oven to 375. Place potato in large saucepan and fill with water. Bring potato and water to a boil; boil until potatoes are fork tender. Drain potatoes. Mash with margarine, sour cream, chive, salt, and pepper. Set aside.
In medium-large saucepan, heat olive oil over medium heat. Add onion, garlic, celery, carrot and mushrooms. Cook until vegetables are tender. Add vegetable broth and thyme sprig. Simmer for 10 minutes. Add peas; cook until fully heated. Salt and pepper to taste.
Pour vegetable mixture into medium-sized casserole dish. Spoon potato mixture over the top and smooth with spatula. Bake in oven for 15 minutes. Enjoy!
This made about 3-4 1 cup servings. Expand amounts as necessary for your family, or try swapping different veggies based on preference or what's in season! Lately, I've been substituting leeks for onions in recipes.