We’re not shepherds, but we have always been fans of their pie. Both of us grew up liking it quite a bit, but we hadn’t figured out a good healthy vegan version until now.
The kids tried it last night, if by tried it you mean didn’t try it almost at all. Watson took his requisite two bites and Vivi just made a huge mess. Sometimes it’s harder than other times to remember how rewarding parenting is. But we ate it happily with a light salad, and it was healthy and absolutely delicious.
2 Tbsp olive oil
1 medium onion, diced
2 large carrots, sliced
1 pkg mushrooms, sliced (a good meaty mushroom is best but use what you’ve got)
1 pkg soy crumbles
1 6 oz container tomato paste (we used more because I always forget about half used tomato paste cans in the fridge)
2 1/2 cups veggie stock
1/2 bottle dark beer
3-4 medium potatoes
1/2 cup nut cheese (we used kite hill almond milk ricotta)
Preheat oven to 350° F. In a stockpot, heat the olive oil over medium heat. Sauté the onions and carrots until the onions become translucent, about 5 minutes. Add mushrooms and soy crumbles and sauté for another 5 minutes. Stir in the tomato paste, 2 cups of the vegetable stock, and beer. Let this mixture cook until thick and saucy.
In the meantime, boil the potatoes until they’re soft and mashable. Drain and transfer into a bowl and mash them. Mix in the nut cheese and the remaining 1/2 cup vegetable stock.
Put the mushroom mixture in the bottom of a 9×13 baking dish, and spread the potatoes on top. Bake for 30 minutes or so. The potatoes on top should be starting to brown. Enjoy!