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

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.