Ingredients
- 3 lbs potatoes brown russets
- 6 cups veggies corn, lima beans, green beans, peas, carrots, diced
- 2 cup mushrooms sliced (optional)
- 1 each onion large, diced
- 1 each Leek Large, diced
- 5 cloves garlic crushed (to taste)
- mustard to taste
- 4 cups textured vegetable protein or seitan or other tvp meat-subsitute
- 2 cups soy cheese shredded , optional
Servings:
Instructions
- Quarter the potatoes and throw them in a big pot of boiling water. When they are cooked but still firm, take them out and mash them (with milk if you like, but not too much).
- While you are waiting for the potatoes, slice the mushrooms, onions, leeks and garlic and fry them in a little oil in a sauce-pan over medium heat. Add whatever sauces you like to them (red wine, soy sauce, rice wine vinegar, etc). Try to retain any liquid in the pan, this will become "gravy" for the pie.
- When the onions are translucent and the mushrooms are brown around the edges, turn off the heat. Combine the onions/mushrooms with the (defrosted) diced veggies and the TVP/seitan and mix it all together. (NOTE: you may want to brown the TVP/seitan before adding it in depending on what you use.) If you are using cheese add a little to help give more flavor and to help it stick together.
- Mix in the mustard in small amounts, sampling until you get a taste you like - too much mustard will be *very* noticeable. Spread the veggie/TVP mixture on the bottom of a 9x13 (lasagna-sized) baking pan.
- Top with the potatoes, smoothing them out at the top. Cover with cheese if desired. Note: gauge things by eye so you do not overfill the pan! If you have too much, try making a couple of smaller pies in round pie tins.
- Bake in a convection oven at 375 for 30-45 minutes or until cheese on top turns a golden brown. Serve immediately (but remember, its hot!) Makes: A whole ton, probably enough for 10 people if you make a side dish as well. Store excess Shepherds Pie in the refrigerator and reheat in the microwave.
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