This week's theme at Plant based challenge is savory pies. I love making pies out of dough, but I didn't have time to prepare the dough a day ahead and I've decided to make another kind of pie that I also love to prepare and eat.
Shepherd's pie originates in England and it can also be found under the name cottage pie.
I didn't follow the traditional recipe, I used soya chunks instead of meat and completed it with nutritional yeast.
I always remember about this recipe when colder days come around. I also often make it when expecting guests as it fits almost any kind of taste and it's a real comfort food.
Ingredients:
- 2 tbsp of olive oil
- 200 g soya chunks
- bay leaf
- 1 juniper berry
- a teaspoon of sweet red paprika powder
- a teaspoon of cumin
- 4 dcl vegetable stock
- 100 g of button mushrooms
- 3 carrots
- 100 g of peas
- 3 onions
- 6 garlic cloves
- 0.5 dcl of dry red wine
- 3 dcl of tomato sauce
- 1 tablespoon of soya sauce
- 1 teaspoon of rosemary
- 2 pinches of black pepper
- 800 g of potatoes
- 1.5 dl of oat milk
- 30 g of coconut butter
- 0.5 tsp salt
- 1 teaspoon of coconut butter
- 4 tablespoons of nutritional yeast
- a pinch of kosher salt
- a bunch of fresh parsley
Preparation:
- Soak soya chunks in boiling vegetable stock with bay leaf, juniper berry, cumin and sweet red paprika powder and soak for ten minutes.
Drain through the sip and save excess vegetable stock for later. Set it aside. Later, when it cools down a bit, squeeze all the liquid out of the chunks. - Boil peas in a small amount of water for 30 minutes. If you're using peas out of a can or the pre-processed and freezed kind, skip this step.
- Wash, peel, cut and boil potatoes.
- Peel and chop onions and carrots. Wipe the mushrooms with a damp cloth and chop into tiny slices. Mince garlic. Heat the oil in a pan and caramelize the onions, add the carrots and cook for five minutes, stirring occasionally.
Add mushrooms and minced garlic and cook at low heat for 5 minutes.
Add drained peas, drained soya chunks and rosemary and cook for another 5 minutes.
Drizzle with wine and cook until the wine has completely evaporated, then add the tomato sauce, soya sauce and the saved vegetable stock.
Cover it and cook for another 20 minutes. Add 2 tablespoons of chopped fresh parsley.
- Drain boiled potatoes and add 0.5 teaspoon of salt, 1 dcl of rice milk (or more if you like), 30 g of coconut butter and nutritional yeast and mash until you get smooth mashed potatoes.
- Grease your baking dish with a teaspoon of coconut butter and pour in cooked soy and vegetable sauce.
On top of that, cover it with mashed potatoes and shape it with a fork or a spoon.
Sprinkle with a pinch of kosher salt and put it in a preheated oven for about 45-60 minutes at 200°C.
Pie is done when it is lightly golden-brown on top.
- Before serving, cool it down for at least 20 minutes and sprinkle it with fresh chopped parsley.
