 will build the flavor profile in the base and added ancho chili powder and smoked paprika – warm spices will give it a ‘chili’ vibe. In fact, you could skip the sweet potato topping and serve it in bowls with grated (vegan) cheese and/or tortilla chips. data-pin-do=)
Vegan Shepherd’s Pie by Foodie’s Chef Laura Brennan
January 13, 2023
It begs the question doesn’t it: When did the shepherd become a vegan?? And here I am thinking that this might be one of your Big Game Party dishes… Step aside chicken wings! In place of ground beef, I used a package of QUORN Meatless Crumbles – it looks like ground
beef when cooked. And, don’t be put off by the green cabbage, it adds texture and body. A long slow cooking of the mirepoix vegetables (celery, onion, green cabbage, green pepper) will build the flavor profile in the base and added ancho chili powder and smoked paprika – warm spices will give it a ‘chili’ vibe. In fact, you could skip the sweet potato topping and serve it in bowls with grated (vegan) cheese and/or tortilla chips.
- Prep: 1 hrs
- Cook: 45 mins
- Yields: about 2 quarts of vegan shepherd’s mix, 8-10 servings in the casserole dish.
Ingredients
4-5 tablespoons vegetable or olive oil, divided
¾ cup diced onion, red or white
¾ cup diced green pepper (about one medium pepper)
½ cup diced celery
3 cups diced green cabbage (10-12 ounces cabbage)
2 teaspoons finely minced garlic
½ teaspoon smoked paprika, plus more to taste
2 teaspoons chili powder (I used a mild ancho chili powder)
1 package of Quorn Meatless Crumbles
2 cans (14/15 ounce) diced tomatoes (I used Fire Roasted diced tomatoes)
1 can cooked kidney beans, 14/15 ounces
1 cup frozen corn
Kosher salt and pepper to taste
Topping
3 pounds sweet potatoes
2-3 tablespoons of vegan or full-dairy (regular) butter
½ teaspoon ground coriander seed (optional)
Salt and pepper to taste
Directions
Begin by dicing all the vegetables; a smaller dice is preferable. Prep/cut each vegetable individually and set aside in separate bowls. Mince the garlic. Drain and rinse the red kidney beans and set aside. Run the corn under cold water in a strainer to defrost. Shake off excess water and set aside.
Set a 3–5-quart soup/casserole pot on a burner over low heat. Add 2-3 tablespoons of oil and heat until barely shimmering (do not let the oil smoke, that’s too hot.) Add the diced onion, diced celery and the diced green pepper. Add a ‘strong’ pinch of salt and stir to combine. Turn heat to medium-low and cover the pot. Cook, covered for 8-10 minutes, stirring often. Remove the cover and add the cabbage and another pinch or two of kosher salt. Add another
tablespoon of oil if needed to not stick. Stir well to combine. Add the minced garlic and the smoked paprika and the chili powder. Stir well to combine.
Re-cover the pot and let slow cook for another 10-12 minutes. Stir a few times to prevent sticking. Add the diced tomatoes with their liquid and an additional cup of water. Simmer for 15 to 20 minutes. Add the kidney beans and the corn. Combine and simmer for another 5-8 minutes. Taste and adjust seasoning to your liking. Set aside while you cook the potatoes. Sweet potato topping
Pre-heat oven to 375 degrees
Wash, dry and peel the sweet potatoes. (I always wash and dry potatoes before I peel them because I don’t want to ‘peel dirt’.) Cut the potatoes into 2-inch pieces and add to a pot. Add just enough water to cover the potatoes by 2-inches. Add 1 teaspoon of kosher salt. Bring to a simmer, lower heat and cover the pot and cook/steam on low heat until potatoes have fallen apart and are soft. Stir often. There won’t be lots of water in the pot, but you’ll need to keep the heat on low for the potatoes to cook. Add more water if you need it, but cooking/steaming them in a small amount of water will concentrate the flavor and you won’t have watery potatoes at the end. You shouldn’t have to drain the potatoes when tender, all the water should be absorbed.
When tender, add 2-3 tablespoons butter and stir. Mash by hand or puree the potatoes in a food processor for a completely smooth potato (optional). Add the ground coriander seed if using. Taste and add more salt and pepper to your liking. To Finish: Choose an 8x12-inch casserole dish and lightly (vegan) butter the bottom and sides. Fill the bottom of the dish with the ‘shepherd’s pie’ mix. Drop dollops of sweet potato puree over the top and carefully spread out (with the back of a spoon or thin metal spatula) to cover the base.
Bake at 375 degrees until the edges are bubbly and piping hot, about 30-45 minutes.
