Wendy Rieger's Vegan Shepherd's Pie
News4 anchor Wendy Rieger prepared the following recipe from the Ellen website at the NBC4 Health & Fitness Expo. Enjoy!
1 tbs. extra virgin olive oil
2 ea. large white onions, diced small
2 packs Yves ground meat substitute
1 pack Field Roast brand "Smoked Apple Sage" vegetarian sausage -- minced
2 tbs. fresh thyme, chopped
1 tbs. cornstarch
2 cups Better Than Bouillon "no beef" beef broth
1 cup red wine
2 cups frozen organic peas
2 carrots -- peeled and diced small (pea size)
2.5 lbs. potatoes -- Yukon Gold
2 tbs. chopped chives
4 oz. vegan butter, melted
Using large stew pot, saute onions in olive oil until translucent. Add ground meat substitute, minced vegetarian sausage and fresh thyme. Sprinkle cornstarch over mixture and stir. Pour in "Beef Broth" and red wine. Bring stew to a simmer and cook until liquid thickens. Season with salt and pepper. Pour into casserole dish and spread evenly.
Boil potatoes until soft, drain and remove excess water. Rice or mash potatoes until smooth. Incorporate butter, chives and season well with salt and pepper.
Spread peas and carrots evenly over meat substitute. Spread potatoes over vegetables. Bake uncovered in a pre-heated, 420-degree oven for 20-30 minutes. Let pie rest for at least 10 minutes before serving.