Wednesday, December 27, 2006

Christmas Eve's Vegan Shepherd's Pie

Vegan Shepherd's Pie.jpg

My brother Jon had flown in from Durham for Christmas with our parents, and we both hopped on Metra from Chicago to spend Christmas Eve with them in a suburb. Before breaking from family dialog for the theater to see Casino Royale (my second time), we made a vegan version of the sherpherd's pie to pop in the oven after the movie.

Vegan Shepherd's Pie
Sauteing in a hot pan of olive oil on medium:
2 medium carrots
1 celery stalk
8 ounces sliced mushrooms
8 ounces tempeh
1 handful each of chopped sage and basil (or whatever herbs you have on hand)

When soft and tender, stir in:
Two splashes of soy sauce
   (just enough to brown the tempeh and flavor it up)
One splash of any wine you may have open

Cook until liquid has evaporated, turn off heat and cool.

Meanwhile:
Bring two large potatoes cut into 2-inch pieces in a pot of water to boil. As Mom told us, drain the potatoes when they're extremely soft and tender. Then mash with salt, pepper and olive oil. Thaw frozen peas in a bowl of water, then drain.

In an oiled pie pan, pat down the tempeh mixture in to one layer, cover with the peas followed by the mashed potatoes. Bake at 350 F until warm in the center.

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