Shepherdess Pie
I know there are 2 shepherd's pie recipes on here already but I present you with a fabulous veggie version that is so good you won't miss the meat one bit. Not that traditional shepherd's pie isn't good or that meat is bad, lord knows I've been eating my fair share of meat these days. But this is a great way to take advantage of the autumnal goodies at the market.
Adapted from Fat Free Vegan Kitchen.
2 pounds Yukon gold or red potatoes, cut into 1/2" cubes
1/2 cup skim milk
salt and pepper, to taste
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
8 ounces mushrooms, diced
2 cups vegetable broth
15 oz. kidney beans, drained and rinsed
2 handfuls of green beans, cut in 1" pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
3-4 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for garnish
veggie meat product of your choice, optional (I used half a pkg of smart ground I found in my freezer)
1/2 C or so of freshly grated parmesan cheese
Put potatoes on to boil, reduce to simmer and cook until done. Drain and reserve 1 cup of cooking water. In a large mixing bowl, mash potatoes with skim milk and S&P to taste. I also added about 1/2 C of parmesan. Once potatoes reach desired consistency (mashed vs. whipped, it's your preference), set aside in a warm place.
While potatoes are simmering, heat a large iron skillet or brazier over med-high heat and spray with cooking spray. Add onions and mushrooms and cook until golden brown and carmelized. Add carrots and saute for 3-5 minutes and then add veggie broth, kidney beans, green beans, veggie meat (if adding) and herbs. Simmer for about 20 minutes on medium heat or until veggies are tender. Add S&P to taste. If all the liquid has cooked away, add a bit of the reserved potato cooking water and add spinach and stir until wilted. Make a slurry with the corn starch and water/veg broth and add to pan; stir until thickened. Spread potatoes over top and sprinkle with more cheese or rosemary. Place under a broiler for a few minutes to brown the top and warm the potatoes or just take to the table and serve. Susan said this serves 6 but we got 8 servings out of it. Without the veggie meat, each serving is 352 kcals and 14 g fiber.
Adapted from Fat Free Vegan Kitchen.
2 pounds Yukon gold or red potatoes, cut into 1/2" cubes
1/2 cup skim milk
salt and pepper, to taste
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
8 ounces mushrooms, diced
2 cups vegetable broth
15 oz. kidney beans, drained and rinsed
2 handfuls of green beans, cut in 1" pieces
1 1/2 teaspoons thyme
2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
1/4 teaspoon sage
3-4 cups baby spinach leaves, packed
1 tablespoon cornstarch
2 tablespoons water (or veg. broth)
extra rosemary for garnish
veggie meat product of your choice, optional (I used half a pkg of smart ground I found in my freezer)
1/2 C or so of freshly grated parmesan cheese
Put potatoes on to boil, reduce to simmer and cook until done. Drain and reserve 1 cup of cooking water. In a large mixing bowl, mash potatoes with skim milk and S&P to taste. I also added about 1/2 C of parmesan. Once potatoes reach desired consistency (mashed vs. whipped, it's your preference), set aside in a warm place.
While potatoes are simmering, heat a large iron skillet or brazier over med-high heat and spray with cooking spray. Add onions and mushrooms and cook until golden brown and carmelized. Add carrots and saute for 3-5 minutes and then add veggie broth, kidney beans, green beans, veggie meat (if adding) and herbs. Simmer for about 20 minutes on medium heat or until veggies are tender. Add S&P to taste. If all the liquid has cooked away, add a bit of the reserved potato cooking water and add spinach and stir until wilted. Make a slurry with the corn starch and water/veg broth and add to pan; stir until thickened. Spread potatoes over top and sprinkle with more cheese or rosemary. Place under a broiler for a few minutes to brown the top and warm the potatoes or just take to the table and serve. Susan said this serves 6 but we got 8 servings out of it. Without the veggie meat, each serving is 352 kcals and 14 g fiber.
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