I’d been thinking about making this forever and a day: Shepherd’s Pie. Today, I had all the ingredients, but I knew I wouldn’t have the time to make the entire recipe in one fell swoop. So, instead, I made the mashed potatoes this morning and then made the rest of the ingredients during the early evening. It was a bit of a to-do, but worth every second. It was delicious, home-style cookin’.
I followed this recipe from Learner’s Permit’s blog, making a few modifications along the way. I will include the recipe below, with my changes. But be sure to visit Learner’s Permit’s blog. It’s important to be respectful of other people’s creations.
I used a Breads From Anna pie crust mix. It is a cinch to mix the ingredients (it’s a packaged mix) and is wonderfully flavorful and perfect for this recipe. I baked it on 350 degrees for about 8 minutes, then removed it from the oven to assemble the pie. Please note that you can use any gluten free pie crust, either pre-made or homemade. And I’ll bet you can make the Shepherd’s Pie without any crust as well.
Filling (adapted to be gluten free)
Brown Gravy recipe from Bryanna’s Vegan Feast blog
1/3 cup nutritional yeast (I used KAI)
1/3 cup all purpose gluten free flour (I used Bob’s Red Mill)
2 tablespoons Bragg’s (I think you could use tamari)
2 1/2 cups soy milk (homemade in my SoyQuick Milk Maker which I LOVE LOVE LOVE!!!)
Heat yeast & flour in a heavy-bottomed saucepan, stirring constantly over medium-high heat, until it begins to brown & smell toasty. Remove from heat and stir in Bragg’s & liquid. Return to heat and bring to a boil, using a whisk to make it as smooth as possible. Once it comes to a boil, simmer 1 – 3 minutes to thicken.
2 large carrots, sliced
2 celery stalks, sliced
1/2 medium onion, chopped
4 stalks asparagus, sliced
1/2 – 1 cup frozen peas (not sure of the exact amount)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Saute vegetables in 2 teaspoons of olive oil. After about 1 minute, add 1/2 cup water to the pan and put a lid on it to steam them for about 1 – 2 minutes. Be careful not to overcook them, as they still need to cook in the oven. When done, drain into a colander. When fully drained, mix the vegetables with the dill and parsley, then add them to the gravy, stirring well to combine everything.
Make your favorite mashed potato recipe, using 3 cups diced potatoes for this recipe. I always make my mashed potatoes in a pressure cooker. Start to finish takes about 30 minutes, including prep time and they’re always delicious. I add a few garlic cloves to the potatoes while cooking them.
Assembling your Shepherd’s Pie
Pour the vegetable mix in the pie crust, top with mashed potatoes. Bake 40 minutes at 400 degrees. Learner’s Permit suggests broiling for 2-3 minutes to brown top, though I skipped this step.
NOTE: I had extra pie crust left after making the bottom crust for this pie so I made another crust for the top of my pie. After I filled the pie crust with the veggie mixture, I layered the second pie crust on top, then I covered the entire top of the pie with the mashed potatoes. The second pie crust is certainly a decadent and unnecessary step, but I’d do it again (and again)!
Ooh la la. This was scrumptious and yumm-oh, as Rachel Ray says. Peter asked me to immediately blog about it tonight so that the recipe wouldn’t be lost in a pile of papers somewhere in the kitchen:). He knows if I blog about it, I’m more apt to make it again!