Vegan Shepherd’s Pot Pie – serves 4-6
This is a delicious combination of a shepherd’s pie and potpie, using both fluffy mashed potatoes and a crispy golden brown crust to top the mix of saucy tofu and vegetables. Feel free to replace the tofu with another meat substitute like seitan or crumbled veggie burgers and change the vegetables according to what you have on hand.
1½ pounds russet or red skin potatoes, peeled and cubed
¼ -½ cup soy, almond or hemp milk
2-3 garlic cloves
2-3 tablespoons olive oil
1-2 teaspoons sea salt
1 teaspoon black pepper
½ acorn squash, peeled, seeded and cubed small
1 pound firm tofu, drained and cubed
1 large yellow onion, diced
1-2 carrots, diced
1 small head of broccoli, florets and stems diced
1 cup baby portabella mushrooms, sliced
1 cup frozen green peas
¼ cup tamari or soy sauce (tamari is wheat free soy sauce)
2 tablespoons tomato paste
1½ cups water or vegetable broth
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon paprika
2 tablespoons arrowroot or cornstarch mixed with 2 tablespoons water in a small bowl
Sea salt and black pepper to taste
2½ cups whole-wheat pastry flour (or spelt flour)
½ teaspoon sea salt
2/3 cups sunflower or grapeseed oil
4 tablespoons ice water, or more
Preheat oven to 350°. To make the potatoes, place cubed potatoes into a medium pot and add enough water to cover them by 3-4 inches. Bring to a boil; reduce slightly and cook until potatoes are tender. Drain and place potatoes in a medium bowl along with the milk, garlic, olive oil sea salt and black pepper. Mash using a potato masher, hand beaters or standing mixer until potatoes are smooth and fluffy. Set aside.
To make the filling, add all of the ingredients from acorn squash to green peas in a large bowl and toss to combine. Set aside. In a medium pot, combine the tamari, tomato paste, water or veggie broth and herbs. Bring this mixture to a boil. Add the arrowroot/water and stir until sauce thickens. Remove pot from heat and pour the sauce over your veggies and tofu in the bowl. Toss well. Add sea salt and black pepper to taste. Coat a pie pan or casserole dish lightly with olive oil. Spoon the filling into the dish.
Spread the mashed potatoes over the veggie/tofu filling. Set aside while you prepare the crust.
To prepare the crust, whisk together the flour and sea salt. Add the oil and whisk until the mixture becomes crumbly. Slowly drizzle the water in and mix with your hands until the mixture forms a ball. Add more water if the dough seems dry. On a lightly floured surface roll the dough out roughly to the size of your baking dish. Lay the dough over the dish and crimp the sides to seal. Using a knife cut small slits into the top of the dough to provide air circulation. Drizzle the top with olive oil. Set your dish in the oven on top of a baking sheet to catch any spill over.
Bake at 350° for 30 minutes, or until the crust reaches a golden brown.
Vegan Shepherd’s Pot Pie by Angela Newsom - Detroit Evolution is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License.
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