Vegetarian Shepherd’s Pie
Recipe by Steven Petusevsky
Ingredients
- Sweet Potato-Orange Crust:
- 5large sweet potatoes, unpeeled (about 2 pounds)
- 1cup orange juice, warmed slightly*
- 1/2teaspoon cinnamon
- 1/4teaspoon nutmeg
- -- Salt and freshly ground black pepper, to taste
- 1tablespoon salted butter, optional
- Seitan and Vegetable Filling:
- 2tablespoons olive oil
- 1pound seitan, chopped
- 1medium onion, chopped
- 1large carrot, chopped
- 1large parsnip, peeled and chopped
- 2-- ribs celery, chopped
- 1teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
- 2medium portobello mushrooms, chopped
- 2tablespoons low-sodium tamari or soy sauce
- 1/2cup frozen peas, thawed
- 1cup vegetable broth or packaged vegetarian gravy prepared according to package directions for a thicker filling
- -- Salt and freshly ground black pepper, to taste
- 1/2cup chopped walnuts
Instructions
-
To make crust: Preheat oven to 375F.
-
Roast potatoes 45 minutes until tender. Cool slightly, peel and mash. Add remaining ingredients (including butter if your diet allows) and combine well; set aside. (This can be prepared up to two days ahead.)
-
To make filling: Preheat oven to 350F.
-
Heat oil over medium-high heat in a large skillet. Add seitan; saute 1 minute until slightly browned. Add onions, carrots, parsnips, celery, thyme and mushrooms. Saute 5 minutes until browned. Add tamari, peas and broth or prepared gravy. Simmer 10 minutes until vegetables are tender but firm. Season with salt and pepper. Pour vegetables into a 2 1/2-quart casserole (4 to 5 inches deep). Spread crust mixture evenly over the filling. Sprinkle with walnuts. Bake 25 minutes or until crust is golden and the filling bubbles. Serve with a spoon.
Nutritional Info *per serving
- Calories 300
- Fat 13g
- Cholesterol 0mg
- Sodium 798mg
- Carbohydrate 33g
- Fiber 6g
- Protein 16g