My contribution to my choir’s annual potluck supper this year consisted of a vegan shepherd’s pie. I use the term shepherd’s pie loosely, as the dish I prepared takes a view liberties with the classic definition.
- Gardein Beefless Ground
- Diced onions
- Diced garlic
- Diced zucchini
- Diced carrots
- Salsa (I use the mild variety, but you can get as spicy as you like)
- Tomato Paste
- Dried oregano
I sauteed the onions, then added the zucchini and garlic and cooked until browned. I added the rest of the ingredients and simmered for about 45 minutes. I used the tomato paste to absorb any liquid, as the filling should not be runny.
- Vegan margarine (I used Becel Vegan)
- Soy cheese
- Shredded vegan cheddar (I used Earth Island; known as Follow Your Heart in the U.S.)
Mash the potatoes with the ingredients above. Salt to taste.
Place the filling in a casserole and top with the potatoes. Bake until the top is browned.