A few weeks ago, my husband and I celebrated St. Patrick’s Day the proper way — with food.
And though almost a month has past, I just had to share the delicious casserole I created.
I found this awesome recipe from Vegetarian Times, but I adapted it to my family’s tastes. My husband doesn’t like sweet potatoes, the leeks were expensive so we passed (food budgeting), and I used a bag of Boca Burger meatless crumbles that had been sitting in the freezer.
The original sounds just as delicious as mine, so give either a try and leave me a comment to let me know how it turned out!
Vegan shepherd’s pie
- 4 medium white potatoes, peeled and diced
- ¼ cup fat-free milk or plain soymilk
- 1 Tbs. Earth Balance vegan margarine
- 1½ tsp. vegetable oil
- 1 medium onion, chopped (1 cup)
- 3 green onions, chopped
- 1 turnips, diced
- 1/2 cup diced carrots
- 1/2 tablespoon of thyme
- 1 teaspoon rosemary
- ¼ cup red wine or water
- 1 bag of Boca Burger meatless crumbles
- 1 cup low-sodium vegetable broth
- To make potato topping: Bring large pot of water to a boil. Add peeled and diced potatoes, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk and vegan margarine season with salt and pepper, if desired. Set aside.
- To make filling: Heat oil in large skillet over medium heat. Add onion and sauté 5 to 6 minutes. Add turnip, carrot, green onion, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
- Add wine, and cook 30 seconds to deglaze pan. Stir in Boca Burger crumbles and broth. Break up some of the crumbles if they plop in huge clumps. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
- Pour filling into casserole dish. Spread potato topping evenly over the filling.
- Preheat oven to 375°F. Bake, uncovered, 30 minutes, or until filling is bubbly. Let stand 5 minutes before serving.