Vegetarian Shepherd’s Pie
- Yield 6 to 8 servings
The meaty texture of seitan, a high-protein food also called “wheat meal,” soaks up any flavor with which it is cooked.
Ingredients
- Sweet Potato-Orange Crust:
- 5 large sweet potatoes, unpeeled (about 2 pounds)
- 1 cup orange juice, warmed slightly*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- -- Salt and freshly ground black pepper, to taste
- 1 tablespoon salted butter, optional
- Seitan and Vegetable Filling:
- 2 tablespoons olive oil
- 1 pound seitan, chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 large parsnip, peeled and chopped
- 2 -- ribs celery, chopped
- 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
- 2 medium portobello mushrooms, chopped
- 2 tablespoons low-sodium tamari or soy sauce
- 1/2 cup frozen peas, thawed
- 1 cup vegetable broth or packaged vegetarian gravy prepared according to package directions for a thicker filling
- -- Salt and freshly ground black pepper, to taste
- 1/2 cup chopped walnuts
Instructions
- To make crust: Preheat oven to 375F.
- Roast potatoes 45 minutes until tender. Cool slightly, peel and mash. Add remaining ingredients (including butter if your diet allows) and combine well; set aside. (This can be prepared up to two days ahead.)
- To make filling: Preheat oven to 350F.
- Heat oil over medium-high heat in a large skillet. Add seitan; saute 1 minute until slightly browned. Add onions, carrots, parsnips, celery, thyme and mushrooms. Saute 5 minutes until browned. Add tamari, peas and broth or prepared gravy. Simmer 10 minutes until vegetables are tender but firm. Season with salt and pepper. Pour vegetables into a 2 1/2-quart casserole (4 to 5 inches deep). Spread crust mixture evenly over the filling. Sprinkle with walnuts. Bake 25 minutes or until crust is golden and the filling bubbles. Serve with a spoon.
