Friday, April 22, 2011

Spring Sheppard’s Pie – Vegan

Sheppard’s Pie is one of my favorite dishes. Since now we are in fasting period I decided to change the recipe into a vegan one. The result was pretty good considering the fact that I did not use any butter or cheese in it.
My first thought was to name this recipe Sheppard’s Rainbow because of all these colors, but then I thought that spring includes everything so I named this recipe Spring Sheppard’s Pie.

Below you can see in detail photos of this dish. It is quite easy to make so if you like vegetables give it a try. I am sure you will like it.
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Peel the potatotoes.

 Cut mushrooms into small quarters. 

 In a deep fry pan lightly fry separately the zucchini, the carrots, and then the mushrooms with the onion.

In the same fry pan add together the mushrooms, zucchini, carrots, onion, sweet corn, red beans and the tomato juice. Season with salt and pepper.

Allow to boil for a few minutes until there is no liquid in the fry pan left. Then add the chopped parsley.

Lay the vegetable mixture on top of the mashed potatoes.

 Then, on top of the vegetable mixture lay the other half of mashed potatoes, sprinkle some tablespoons of olive oil, and bake in a preheated oven at 200ºC, for 20 minutes.


Serve hot or cold with a salad of your choice.

Spring Sheppard's Pie - Vegan
Ingredients
3kg potatoes
1kg mushrooms
4 zucchini
2 carrots
1 large onion
250gr canned sweet corn
200gr canned red beans
½ cup fresh parsley (finely chopped)
4 tbsps extra virgin olive oil
1cup fresh tomato juice
1 vegetable stock
1 cup of soya milk
Salt
Pepper

Preparation Method
1. Peel and cut the potatoes into small pieces. In a large sauce pan dissolve the vegetable stock in hot water, add salt and pepper. Then add the potato pieces and boil until they are very well cooked.
2. Mash the potatoes; add the soya milk and mix well.
3. Divide the potato mixture into to two equal portions; lay the 1st portion in a Pyrex oven pan and set aside. Cover the other half with a clean film.
4. Cut the mushrooms, zucchini, carrots and onion into small quarters.
5. In a deep fry pan lightly fry separately the zucchini, the carrots, and then the mushrooms with the onion.
6. In the same fry pan add together the mushrooms, zucchini, carrots, onion, sweet corn, red beans and the tomato juice. Season with salt and pepper. Allow to boil for a few minutes until there is no liquid in the fry pan left. Then add the chopped parsley.
7. Lay the vegetable mixture on top of the mashed potatoes.
8. Then, on top of the vegetable mixture lay the other half of mashed potatoes, sprinkle some tablespoons of olive oil, and bake in a preheated oven at 200ºC, for 20 minutes.
9. Serve hot or cold with a fresh salad of your choice.

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