Still feeling that happy glow from thanksgiving? I am =D We had a wonderful thanksgiving. It was small and intimate, just 5 of us total. A nice potluck style meal by the beach. And I tired my hand at shepherd’s pie… and it was glorious ;p
I have about a zillion pics to share with you of our nice get together, but I will share the recipe first and you can scroll down after to see our fun day =)
Thanksgiving Shepherd’s Pie (serves 8)
2 medium sweet potatoes, peeled & chopped
2 medium yukon gold potatoes, peeled & chopped
2-4 tbsp of vegan butter (I used 3 tbsp of earth balance)
a splash of your favourite plain nut mylk
salt & pepper to taste
Place the yukon gold potatoes in a medium pot, cover with cold water, add a pinch of salt and put on the stove and bring to a boil. Once boiling, reduce heat to medium and cook for 5 minutes. Add your chopped sweet potatoes and cook another 5 minutes. Pierce potatoes with a fork to make sure they are done (they should be soft, but not falling apart). Drain your potatoes, put them back in the pot, add the earth balance, mylk & salt & pepper and mash the heck out of it until they are perfectly smooth and creamy (unless you are one of those weirdos that actually likes lumps). Set this aside.
3 cloves of garlic, minced
3 carrots, peeled & thinly sliced
3 stalks of celery, thinly sliced
2 cups of mushrooms, chopped
2 cups of peas (if frozen, just place in warm water and drain before adding to the other veggies)
1/2 cup of vegetable broth
1 tsp each of oregano, thyme, parsley, salt & pepper
Heat a large wok on medium heat. Add olive oil, the carrots & celery, allowing to sautée for 8 minutes. Add your mushrooms and sautée another few minutes. Now add all the remaining ingredients and bring the mixture to a low boil and cook until the veggie broth has evaporated. Preheat the oven to 350 before making your breadcrumb topping.
2 small slices of bread (I used gluten-free multigrain – I like using the end pieces for this)
2 tbsp of Earth Balance
2 tbsp of nutritional yeast
a sprinkle of herbamere (or sea salt)
Place the bread slices in your food processor and whiz until broken down into fine crumbs. Add the remaining ingredients and stir.
Now to assemble your pie!
Place the veggie mixture in a large, oven-safe casserole dish. Scoop the mashed potatoes on top and spread across the dish. Lastly, sprinkle your bread crumb mixture on top. Place in the oven for 20 minutes and broil for a couple of minutes to make the top crispy.
This recipe is a little late for Canadians – but Americans can enjoy this next month. You can actually make this whenever you want, not just at thanksgiving.
And now for pictures =D
The spread was amazing. The company was also pretty great 😉 And the view…