This shepherd's pie is a plant based version of a traditional meat and potatoes casserole. TVP (Textured Vegetable Protein), made from soy beans, is the "meat" in this dish. TVP doesn't have much flavor at all so it is important to spice it up. The texture is very close to ground turkey.
Peel potatoes. Cut into 1 inch pieces. Add to a medium saucepan. Cover with water and a sprinkle of salt. Bring to a boil over medium heat. Cook until the potatoes are tender, about 15 minutes. Mash together with 2 tablespoons of Earth Balance and 2 tablespoons of soy milk until smooth. For smoother potatoes use a mixer. Set aside.
Bring a medium pot of water to boil. When the water is boiling add cut green beans and a pinch of salt. Boil for about 3 minutes until crisp tender. Drain and rinse with cold water. Set aside.
Heat 1 ½ cups vegetable broth to boiling. Cover TVP with the broth. Leave to sit for at least 10 minutes.
In a medium saucepan, melt 2 tablespoons of Earth Balance. Add the flour and whisk then immediately add all the remaining spices and slowly add the 1 ½ cups soy milk while continuing to whisk. Cook for about 5 minutes whisking constantly. Add the TVP including liquid to the gravy. Cook for 3 minutes stirring gently. Remove bay leaf.
Pour gravy into a baking dish. Sprinkle the gravy with the green beans. Spread the mashed potatoes on top of the green beans. Bake for about 25 minutes until the gravy is bubbling up around the side and potatoes are toasted on top.
Optional serving suggestions: To dress up the presentation of this casserole, layer into 6 individual casserole dishes. Serve topped with sauteed mushrooms and fresh parsley.
Ingredients
Directions
Peel potatoes. Cut into 1 inch pieces. Add to a medium saucepan. Cover with water and a sprinkle of salt. Bring to a boil over medium heat. Cook until the potatoes are tender, about 15 minutes. Mash together with 2 tablespoons of Earth Balance and 2 tablespoons of soy milk until smooth. For smoother potatoes use a mixer. Set aside.
Bring a medium pot of water to boil. When the water is boiling add cut green beans and a pinch of salt. Boil for about 3 minutes until crisp tender. Drain and rinse with cold water. Set aside.
Heat 1 ½ cups vegetable broth to boiling. Cover TVP with the broth. Leave to sit for at least 10 minutes.
In a medium saucepan, melt 2 tablespoons of Earth Balance. Add the flour and whisk then immediately add all the remaining spices and slowly add the 1 ½ cups soy milk while continuing to whisk. Cook for about 5 minutes whisking constantly. Add the TVP including liquid to the gravy. Cook for 3 minutes stirring gently. Remove bay leaf.
Pour gravy into a baking dish. Sprinkle the gravy with the green beans. Spread the mashed potatoes on top of the green beans. Bake for about 25 minutes until the gravy is bubbling up around the side and potatoes are toasted on top.
Optional serving suggestions: To dress up the presentation of this casserole, layer into 6 individual casserole dishes. Serve topped with sauteed mushrooms and fresh parsley.