Mémère’s Shepherd’s Pie
Our great-grandmother used to make an unhealthy but oh-so-tasty version of this heavenly dish. This version retains the rich textures and meatiness of the original but lacks the beef and dairy.
- 3 large boiling potatoes, unpeeled, cut into 1/2-inch chunks
- 2 tablespoons sesame oil
- 2 medium onions, diced
- 1 1/2 cups diced white button mushrooms
- 1 pound seitan, cut into 1/2-inch chunks
- 2 tablespoons soy sauce
- 1 cup plain rice milk
- 2 tablespoons soy margarine
- 2 cups corn kernels
- 2 tablespoons toasted sesame seed oil
- 1 cup diced shiitake mushrooms
- 2 scallions, diced
- 1/4 cup soy sauce
- 1 1/4 cups water
- 1 tablespoon kuzu
- Preheat the oven to 350°F. Place the potatoes in a medium saucepan and cover with water. Bring to a boil over a medium flame and cook 12-15 minutes or until the potatoes are easily pierced with a fork. Drain and set aside.
- Meanwhile, in a large skillet, heat the sesame oil over a medium flame and sauté the onions and button mushrooms until the onions are translucent, about 6 minutes. Add the seitan and soy sauce. Cook another 2-3 minutes and set aside.
- In a medium bowl, use a potato masher or heavy whisk to whip the potatoes, rice milk and soy margarine.
- Spread the onion and seitan mixture evenly over the bottom of a glass or stainless steel loaf pan. Spread the corn kernels over the mixture. Spread the mashed potatoes over the corn. Cover the dish with foil and bake 25-30 minutes. Uncover during the last 5-10 minutes to let potatoes brown.
- Toward the end of the baking, combine all gravy ingredients except water and kuzu in a small saucepan. SautÃ© over a medium flame about 3 minutes.
- Add 1 cup water and simmer over low flame 5 minutes.
- In a small glass, combine kuzu and remaining water. Add to gravy and stir until it thickens.
- To serve, pour gravy over each helping of pie.
By J. M. Hirsch and Michelle Hirsch
To make this extrasavory, add 1/4 cup of nutritional yeast flakes to the onions.
Recipe shared by and reprinted with permission from Surrey Books. Get your copy of Venturesome Vegetarian Cooking: Bold Flavors for Meat-and Dairy-Free Meals.