For today’s menu? Gluten-free Shepherd’s Pie two ways (one vegan).
An icy wind is blowing in, interrupting our whisper of solar heat with bracing blasts of freezing cold. But the sky is clear and cobalt blue, bringing out the low woolly gray of yesterday. However, it’s the kind of day that requires comfort in the form of food. Something cooked in a crock. Something hot and old fashioned. Something with mashed potatoes.
Don’t kid me, my husband said from his corner study, looking up, I guess, from his latest screenwriting job.
I wouldn’t joke about something like cake, I assured him. I’m thinking shepherd’s pie, I said. More to myself than to him. But not the usual shepherd’s pie. No lamb. No beef. No onion. No peas, I muttered.
Please, he said. No peas. (Her hearing is excellent.)
You know, this could get you in trouble, I yell back. Your prejudice about peas. The foodie police will be at our door before you know it. Asking for equal time for peas. And I already have enough problems with people like them.
Their peers? she asked.
Yes, I said solemnly. My shepherd’s pie will have tofu. And in some circles, that might bring out the pitchforks.
Seriously, he echoed. So, hey. Honey?
I strained an ear towards his side of the house.
No offense, but. Can I have some chicken pot pie? Nothing against bean curd, but.
Yes, I know, I assured him. I know tofu doesn’t float your boat.
I might have a problem with legumes, he said.
I love you anyway, I screamed back. For better or for worse.
Legumes or no legumes.
Stay safe out there, lovelies.
xox
Karina
Gluten free shepherd’s pie recipe two ways
This is a light and healthy version of shepherd’s pie made without dairy, lamb or beef. I made two versions: one vegan (for me) using organic non-GMO firm tofu and one with Mary’s free-range organic chicken, for Steve. The sauce is golden and creamy and reminded me of the quiches I loved as a child.
Ingredients:
For the mashed potato dressing:
3 cups peeled and diced golden potatoes
Sea salt
Soy, nut or light coconut milk, as needed
For the stuffing:
1 tablespoon olive oil
1-2 cloves garlicchopped
1 cup sliced carrots
1 cup zuchiniscut into crescents
1 cup chopped broccoli florets
1 14oz can artichoke heartsdrained, quartered
1 cup cubed organic non-GMO sprouted tofu or cubed cooked chicken
2 teaspoons of Italian-style aromatic herbs (mixture of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, chopped
Sea salt and ground pepper, to taste
For the sauce:
2 tablespoons of olive oil
2 tablespoons rice flour
1/2 cup hot broth (light vegetable broth or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon gluten-free mild curry powder
Sea salt and ground pepper, to taste
Instructions:
For the potato topping: Boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Mix until smooth and creamy, adding a little more “milk” until the potatoes are soft and smooth. Set aside.
Preheat oven to 350ºF. Grease four 10-ounce single-serving pans with vegan spread (such as Earth Balance). Set aside.
First prepare the mashed potatoes. I used golden ‘Buttercream’ potatoes, so full of flavour.
Heat the olive oil in a large skillet over medium heat and add the garlic. Add the carrots, courgettes and broccoli. Stir and cook lightly until fork tender, about ten minutes. If you prefer crunchier vegetables, cook them just until soft.
Add artichoke hearts, tofu or diced cooked chicken and herbs, season with sea salt and ground pepper; set aside.
Make your sauce. Heat olive oil in a saucepan over medium-low heat; add rice flour to form a paste. Mix and cook for half a minute. Slowly add the hot broth and vegetable milk; continue mixing. Add the vegan butter, curry powder and sea salt. When it begins to thicken, remove from the heat and taste. It should have a delicate and creamy flavor. The herbs contained in the vegetables will add flavor of rosemary and sage.
Pour the sauce over the stuffing mixture and toss gently until the vegetables are coated in the sauce.
Pour the filling into the molds. Top with a generous spoonful of mashed potatoes.
If desired, sprinkle with shredded non-dairy/vegan cheese.
Place the molds on a baking tray (to catch any bubbling drips) and bake in the center of the hot oven for 30-35 minutes. I protected my ramekins with aluminum foil for the first half of the cooking time to keep the mashed potatoes moist. Then I removed the foil and let the topping brown slightly.
Cooking time: 30 minutes
Product: 4 servings
Notes on the recipe:
We used plain organic (non-GMO) soy milk as our plant-based milk of choice. We love its creamy richness. Although a neutral flavored coconut or nut milk would also work.
And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Obviously.
For those of you who love vegan nutritional yeast, you could top the gravy with a tablespoon of nutritional yeast; add just enough to give depth to the sauce.
If you need a soy-free vegan cake, add drained canned chickpeas for protein.
Recipe source: glutenfreegoddess.blogspot.com
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