Vegan Month of Food, Day 14: Shepherd’s Pie

So, I’ve already posted a shepherd’s pie recipe that is more, oh, traditional. But since I twisted around tater-tot casserole yesterday, I decided to switch around shepherd’s pie today.

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Chop up 8 potatoes, which should come to about 8 cups. Leave skins on. Cook them until tender and then mash them with:
2 T margarine
Unsweetened soy milk to reach desired consistency
1 tsp tarragon
1 tsp salt
1/4 tsp black salt (optional; I grew up putting an egg in my shepherd’s pie topping and I like the extra depth of flavour there)

In a 13×9, combine:
3 cups cooked bulgur beef or beef sub of choice
1 c chopped red onion
4 cups frozen green beans
2 c frozen peas
1 c chopped fresh tomato
1 1/2 T fresh dill
1 1/2 tsp dried tarragon
1 1/4 c white sauce

Bake at 350 for 20-30 minutes. You could drizzle cheeze sauce or sprinkle Daiya on top if you want. I just baked mine plain.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , | 3 Comments

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3 thoughts on “Vegan Month of Food, Day 14: Shepherd’s Pie

  1. gaietygirl

    That looks delish! Never thought to use tarragon in my potatoes – must try it out.

    Like

  2. Oh how I love Shepherds pie! Such a nostalgic food for me. I’ve made lentil and tempeh variations but am intrigued by your bulgur-walnut meat….

    Like

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