If I were a Shepherd, I wouldn’t eat my sheep. So I guess in a way, this could still be called Shepherds pie. Maybe it should be called Shepherds-that-love-their-flock pie. My husband keeps calling it Gardeners Pie though, so I think that’s what we shall call it from now on. Side note, as a child I never really thought about it – but Jesus is always referred to as a Shepherd.
Does that mean that Jesus sheared, skinned and ate his disciples after making sure they loved and trusted him? Hmm, I think my husbands story makes a little bit more sense now.
I’ve been afraid to try this because I wasn’t so sure how the Boca crumbles would taste in it, but we were both pleasantly surprised. He couldn’t even tell it was vegan (he’s an omnivore) and was solidly sure that we could trick people with it. I’m actually really looking forward to making it again, and next time I will definitely make a double batch.
This recipe is based on a combination of the America’s Test Kitchen and the Joy of Cooking recipe for standard Shepherds pie. With the addition of peas and corn. 🙂
I’m pretty sure I don’t have to tell you how to mash potatoes. If I do, odds are you shouldn’t be cooking. And if you shouldn’t be cooking, why are you looking at my blog? Go away.
Mash some potatoes. We used about 4 medium potatoes mixed with Earth Balance and Tofutti Sour Cream. You could also use Soy Milk. Add your salt, pepper – the whole shibang. Or would that be shabang? Hmm.
Preheat ye old oven. 400 degrees-ish. (We’re not baking anything but sarcasm today) Skip this step if you’re going to be putting it away to cook the next day. Duh.
In a standard frying pan, in oil saute until carrots are slightly tender
1 medium onion, diced
2-3 carrots, diced
When the carrots are slightly tender, stir in
1 package of frozen Boca Crumbles (or your favorite meatless crumbles)
2 cloves garlic, minced
Cook until ze crumbles are no longer frozen, then make a small section in the middle of the frying pan and melt about a tablespoon of Earth Balance (or other margarine) or some oil and mix in a tablespoon of all purpose flour to make a paste.
Slowly whisk in
3/4 cup vegetable or un-chicken broth
2 Tbsp tomato paste or Ketchup (shhh)
2-3 Tbsp vegan Worcestershire sauce
(Ahem, you can also use A1, it covers both-ish)
pinch dried thyme (do not confuse this with time – it would be most difficult to collect)
Simmer the mixture until sauce has reduced slightly and the entire mixture is nice and thick. Then add in
1/2 cup of peas
1/2 can corn
Cook until peas are cooked, taste and add salt and pepper as needed
Place in a square 8×8 baking dish. Or something else that will contain the mixture topped with potatoes. Come on people, you know what to do with this!!
Oh, and bake it. 400 for 30 minutes, or until potatoes are browned – or not. Clearly we did not wait that long.
If you want, cover it with aluminum foil and refrigerate. Cook it tomorrow, but put it in a cold oven and heat it up to 325 for about 20 minutes, THEN raise the temperature.