This one was inspired by the Amy's brand frozen vegan shepherd's pies. I love them but they're too expensive in my opinion, and not very filling. So I came up with my own version, but with brown gravy added in.
Gravy Ingredients:
• 1/4 cup coconut or canola oil
• 1/4 cup white flour
• 1 tsp garlic powder
• 3 cups vegetable broth, mushroom broth, or vegan "chicken/beef" broth
• 1/2 cup almond milk
• 1/4 cup soy sauce
• black pepper, to taste
Gravy Directions:
In a skillet on med. heat, wisk together the flour, oil and garlic powder. Once it's all mixed together well, add other ingredients.
Turn heat up & bring to a boil, then reduce to a simmer, wisking constantly to avoid clumps. Once it's fully thickened, remove from heat.
Pie Ingredients:
• 6 - 7 russet or yellow potatoes.
• 1 cup broccoli, diced
• 1 cup corn
• 1 cup peas
• 1½ cup carrots, diced
• 2/3 cup canned chick peas, drained
• 1/4 cup olive oil
• 1/4 cup almond milk
• 1/2 tsp salt
• 1 tsp garlic powder
• 3 - 4 cup brown gravy
Pie Directions:
1. Peel & boil the potatoes. While they're cooking, steam the vegetables. Strain and add chick peas to the vegetable mixture then set aside.
2. Once the potatoes are ready, mash them with the salt, garlic powder, oilve oil, and enough almond milk to give them the right consistency (about 1/4 cup).
3. Fill each pie tin with a bit of the vegetables then add gravy and top with the mashed potatoes. You can smooth the potato out nicely by keeping a dish of water next to you and dipping your hands into it to smooth the tops.
4. Now either freeze them or bake in the oven at 450 degrees, until the tops are golden brown and edges are slightly crispy (about 20 min from fresh, or an hour and a half from frozen).
Notes:
Equipment: 5 - 6 individual sized shepherd's pie tins w/ lids, or reusable equivalent.
Nutrition:
Makes 5 - 6 pies
428 calories (1/5 of recipe)
carbs: 52g
fat: 23g
protein: 10g
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