Just over the weekend, I made a SERIOUSLY delicious vegetarian shepard's pie (and its vegan if you leave the cheese off the top of it!).
Here we go:
For the mash:
3 sweet potatoes, peeled and cubed
half a butternut squash, peeled and cubed (used the other half the night before in a risotto, delish)
just a small bit of soy milk (like 1/4 cup or slightly less).
For the rest:
We used a brand of soy mince from the shop 'As Nature Intended', I'm sorry I can't remember the brand! Used 200 grams of a 300 grams package (used the rest the following night for an awesome spaghetti dish).
Onion
Half a cup of red wine
thyme
olive oil
half a cup of vegetable stock
handful of fresh green beans, chopped
2 carrots, chopped
2 bay leafs
bread crumbs
cheese (obviously optional)
Cook the onion in some olive oil for 5 minutes, add the carrots, cook for another 5 minutes. Add red wine, let it reduce for a couple minutes. Add thyme and bay leafs, as well as the stock and green beans. Also add the mince. Let simmer for up to 10 minutes.
For the mash - boil cubes of squash and potatoes for up to 20 minutes. Drain, add just a little bit of soy milk (or just milk), and mash together.
Add the filling to an oven safe dish, then add the mash on top! Sprinkle with bread crumbs and cheese, then bake in the oven on 350 (or 200 on these crazy ovens over here) for 20 minutes. Its awesome! You could put whatever vegetables you want in it, but the main parts of sweet potatoes, butternut squash, and red wine made it seriously awesome!
My boyfriend and I intended to to make it for one night, and eat the rest the next night. Of course we ate the whole thing
