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Good Shepard's Pie
Good Shepards Pie
1 large baking potato, peeled and diced
2 tablespoons sunflower seed oil
1/2 cup rice milk
1 tablespoon curry powder
1/4 teaspoon celery salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
1 scallion, chopped
1 clove garlic, chopped
1/2 pound vegetarian meat (textured vegetable protein, or TVP)
1 vegetable bouillon cube
3 ounces tomato paste
1/4 teaspoon sage
1 tablespoon spelt flour
1 teaspoon parsley flakes
1 teaspoon thyme
1 teaspoon dried tarragon
3/4 cup white wine - optional
1/2 can adzuki beans
pinch of paprika
1. cook the potato in boiling water. Drain and mash, then add the sunflower oil and rice milk. Season with the curry powder, celery salt, and pepper
2. heat the olive oil and saute the onion, garlic, and scallion until soft. Add the vegetarian meat and stir until brown and the flavors are married, about 5 minutes
3. Crumble the bouillon cube and stir into onion mixture. Stir in the tomato paste, sage, flour, parsley, thyme,and tarragon leaves. Add the wine and continue stirring for a few minutes. Cover and simmer on low for 10 additional minutes
4. Preheat the oven to 350 degrees F. Lightly coat a souffle dish or loaf pan with oil
5. Spread the mixture on the bottom of the dish. Follow with a layer of adzuki beans and then mashed potatoes; sprinkle with paprika
6. bake for 30 minutes, then brown under the broiler for 1 minute. Serve. Serves 2.
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