This is a vegan version of Shepherds Pie that was one of the first "veggie" recipes that convinced Keith to try some of my veggie-loaded concoctions. It tastes so savory and lovely you don't even miss the meat...really.
Shepherdess Pie
1 onion diced
3 garlic cloves minced
3 stalks of cellery diced
2 carrots diced
1 summer squash diced
1 green pepper diced
1 - 14 oz can black beans
1 - 14 oz can small red beans
1 cup red wine
1 cup veggie stock
3 tbsp flour
salt and pepper
1 tsp thyme leaves
1 lb mashed potatoes
Heat 1 tbsp veggie oil in a large stock pot. Add onion and saute until translucent. Add garlic, celery carrots, squash and pepper. Cook until carrots are slightly soft. Add flour and cook for 1 minute. slowly stir in the red wine and stock and stir regularly until sauce thickens. Season with salt, pepper and thyme. Simmer on low for 20 minutes. While stew cooks prepare your mashed potatoes. Pour out shepherdess stew into a 4 quart casserole and cover with mashed potatoes. Broil on low until peaks of the mashed potatoes are browned, then serve.
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