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Hot Off The Grill...
Friday, April 28, 2017  
in Recipes

Vegan Shepherd's Pie

For the cups:

Organic flaky biscuits- I tube
Pan release spray

- Set oven to 350F
- Turn over a cup cake or muffin pan and spray the bottom with pan release spray
- Carefully separate 2-3 layers of a dinner roll
- Drape the piece of biscuit over the inverted cup and down the side of the form
- Continue over-lapping with additional pieces until you get back to the first piece
- Tuck the edge of the last piece under the lip of the first and pinch all the seams together
- Place a layer over the bottom of the cup and pinch the sides down.
- Repeat as needed to make the desired number of cups, 1 tube will make about 6

- Bake in 350F oven for 10 minutes, turn half way through until golden brown
- When cool, remove cups from form and loosely wrap with foil, set aside

 

For the filling:

2 LG Portobello mushrooms, gills removed, rinsed
½ Cup finely diced onion
½ Cup finely diced carrots
16 oz. package of tempeh
1 TBSP fresh rosemary minced
4 TBSP soybean oil separated
1 TBSP Tamari

 

- Lightly cover the Portobello with some of the oil and season
- Place mushrooms on a cookie sheet and bake at 350F until cooked through and dry, about 15-20 minutes
- Remove mushrooms from the oven and cool for 5-10 minutes
- Add cooked mushrooms to a food processor with remaining ingredients and pulse until coarsely chopped
- Heat 2 TBSP of oil in a sauté’ pan until smoky and brown the mixture evenly, add salt and pepper to taste
- Set aside, save the pan

 

For the pureed sweet potato:

2 large sweet potatoes, baked, chilled and skinned
1 TBSP fresh rosemary minced
1 TBSP Shallot, minced
2 tsp soybean oil

- Rough dice the cooked sweet potato and add to food processor
- Heat oil in the sauté pan and add the shallot and rosemary
- Sauté until tender, do not brown, add to diced cooked sweet potatoes, save the pan
- Blend until smooth

 

For the gravy:

1 TBSP Miso
1 TBSP Shallots
1 TBSP rosemary minced
1 tsp soybean oil
2 TBSP white wine
2 Cups vegetable or mushroom stock
1 tsp corn starch

- Add the soy bean oil to the sauté pan and brown the miso
- Add the shallots and rosemary sauté until tender, do not brown
- Deglaze the pan with the white wine and add the stock
- Simmer until reduced by half
- Mix 1 TBSP stock with cornstarch and slowly add to pan to thicken gravy, stir to thicken
- Stir in the filling and warm through, set aside

 

To assemble:

- Spoon filling/gravy mixture into the bread cup and set on cookie sheet
- Spoon a dollop of the sweet potato puree on top of the mixture and spread
Repeat for the remaining cups
- Bake at 350F for 15-20 minutes, turning half way through
- Remove from oven when the filling reaches 165F, serve


Vegan Shepherds Pie


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