I remember my first visits to London as great culinary experiences. There were countless vegetarian options – the amazing Crepes stand in Hampstead, Linda McCartney’s products, Food for Thought and of course- Indian restaurants.
My brother in law has two specialties – Pancakes and Shepherd’s Pie. He was the one that made me my first (vegetarian, or so I thought) Shepherd’s Pie, and it was just marvelous, I could probably eat the whole pie by myself.
I have made my own versions, but they were never as good as his Shepherd’s Pie. He told me that I needed to use Worcestershire sauce but now I know that this sauce is not even vegetarian!
So when the rain was pouring outside, I put Mumford&Sons on (for the full British experience) and cooked with this excellent vegan shepherd’s pie. Yes, it has many ingredients, if you don’t have some of them – it’s not a big deal but try to use them all. it’s also Gluten Free- 🙂 Hope you like it as much as I did!
Cover the soy flakes with boiling water for 5 minutes. transfer into a strainer above the sink, you can use a spoon to help the water out.
Add oil to a large skillet or pan, and preheat over medium. add onions and saute for 2-3 minutes until translucent, gradually add the carrots, celery and garlic. stir.
Add the soy flakes, followed by paprika, green chili, rosemary, thyme and salt&pepper. In a cup mix water and starch well and pour in the skillet while stirring the soy well.
Add the tomatoes, tomato puree and pumpkin.
In a cup - combine the following ingredients: soy sauce, mushroom soy sauce, wine vinegar, apple cider vinegar, red wine, date honey, whole clove, ginger, cinnamon, lemon juice. stir well and add to the skillet. cover and keep cooking over medium for one hour.
In the meantime - prepare the potato puree. cook the potatoes in water and a pinch of salt, about 20 minutes until soft (try sticking a fork in it).
puree the potatoes and add the rest of the puree ingredients. taste and adjust the seasoning. the puree should be very smooth and silky, if it's too stiff, try adding 1/4 cup of water at a time until better.
use a deep baking dish. layer the faux meat sauce to cover about 2/3 of the dish, add the peas and top with potato puree. a spatula comes in handy to evenly distribute the potato and a fork to plow the puree.
Bake 45 minutes at 180 degrees C (350F) and grill 5 minutes at 220 degrees C (430 F)