Sheperd's Pie

[veganjill]

This is just two cookbook recipes I put together with a few twist, but so good!







Ingredients:
Veggies:
*1 onion, diced
*2 celery stalks, diced
*1 carrot, diced
*1/2 c frozen peas
*Salt and pepper to taste
*1 TBSP soy sauce
*1/2 tsp dried thyme
*2 TBSP olive oil
TVP
*1 c TVP
*7/8 c boiling water
*1/4 c soy sauce
*2 tsp vegan worcestershire sauce
*2 TBSP nutritional yeast
*1 tsp onion powder
*1/2 tsp cayenne
*1/4 dried sage
Potatoes
*3 lbs peeled and diced potatoes(any kind, I've used all types)
*1/4 soy milk
*1 TBSP EB
*salt + pepper to taste
*A bit of olive oil
Gravy
*2 c veggie stock
*2 1/2 TBSP soy sauce
*1/2 tsp dried thyme
*1/2 tsp dried sage
*salt + pepper to taste
*2 TBSP cornstarch disolve in 3 TBSP warm water
*1/4 c soy milk

Method:
*Saute the veggies (except peas) in the oil until the onions are transluscent
*But the veggie in a big, glass bowl and add the rest of the veggie ingredients
*Put all the TVP ingredients in a small glass bowl except for the water, then add the water and let it sit for 10 minutes.
*Add the TVP to the veggies and mix
*Boil the potatoes for 20 minutes, then mash with all of the remaining ingredients for the potatoes except for the oil
*Bring the stock, soy sauce and spice to a boil in a medium sauce pan
*Reduce heat to medium, add the cornstarch mixture, and whisk until thickened
*Add the soy milk, then stir until thickened without letting it boil
*Stir in enough gravy to the veggie and tvp combo to make it moist, but not too soupy
*Spoon the mixture into an oiled pan, then top with the potatoes and a drizzle of oil
*Bake in a pre-heated 350 F oven for 20-30 minutes, until slightly golden
*Eat