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March 10, 2015

Recipe: Vegan shepherd's pie

Recipes Vegan
Vegan shepard's pie Tom D'Intino/PhillyVoice

This vegan twist on the Celtic classic can be modified as much as the original.

Shepherd's pie, or cottage pie as it was originally called, has been an Irish staple since the late 18th century. It was a vehicle for leftover scraps of meats with a potato crust for the poor. This vegan twist on the Celtic classic can be modified as much as the original.

Stay true to the recipe or get creative. It all works, just like we are all Irish (at least for one day). Happy St. Patrick's Day.

Vegan Shepherd's Pie

Serves: 2

You will Need:

60 grams black beans

80 grams tofu

2 sweet potatoes

1 celery stalk

2 garlic cloves

1/2 small carrot, peeled

2 baby bella mushrooms

1/4 small onion

Kosher salt to taste

Fresh parsley

1/2 teaspoon brown sugar

1 tablespoon almond milk

A pinch of nutmeg

1 leaf fresh sage, finely diced

1 pinch fresh thyme

1 pinch fresh parsley, finely diced

Preheat your oven to 400 degrees. Pierce each sweet potato with a fork 3-4 times. Place in the oven for 40 minutes or until tender. If you are in a rush, you can individually wrap each potato in cling-wrap and microwave them for 5-7 minutes, depending on size.

Pulse black beans and tofu in a food processor or blender until they reach a finely diced consistency but are not pureed. You can also add a small amount of walnuts to this mix for some added crunch and texture. Set aside.

Dice all vegetables (celery, garlic, carrot, mushrooms, onion, red pepper). Sautee carrots, red pepper and celery for 2-3 minutes on medium-high heat. Add mushrooms, garlic and onion.  Cook for 2 minutes. Add tofu/black bean puree, sage, thyme and parsley. Cook for 2-3 minutes. Salt and pepper to taste.

When potatoes are done, scoop meat out while leaving the skins intact. Set skins aside. Whip the sweet potato with a pinch of salt, brown sugar, almond milk and nutmeg. 

Spoon veggie/bean/tofu mix into potato shells, filling them 3/4 of the way up. Pipe or spoon potatoes on top of mix. Bake for 10-15 minutes at 350 degrees. Garnish with fresh parsley and kosher salt.