One of my favorite comfort foods in the winter is a Shepherd’s pie. This British Isles treat is one of those hearty meals that I feel is like a belly full of love. Sandy has always made a vegetarian version and has now mastered it vegan style.
This meal is like being wrapped lovingly in fleece blankets and served hot chocolate with vegan marshmallows. It is like a crackling fire and a good book. Soul satisfying.
British Isles Pie
By S. Boulton
14oz of vegan ground beef ( I used Gimme Lean)
4 cups of diced potatoes (I used Yukon golds)
2 cups of peas
3 tbsp Worcestershire sauce
3 tsp paprika
2 tsp garlic powder
2 tsp sea salt
3 tbsp of vegan butter
1/4 cup water
1/4 cup soy creamer
cracked pepper to taste
Make it Happen:
Boil the diced potatoes until soft enough to mash. Drain and mash together with 1 tsp of garlic powder, 1 tsp of sea salt, the vegan butter, 1/4 cup of water and 1/4 cup of soy creamer. Meanwhile, saute the ground beef in an oiled pan just until browned slightly. Put the ground beef in a bowl and stir well with the Worcestershire sauce, paprika, rest of the garlic powder and sea salt. In a lightly greased casserole dish, pat the beef mixture in the bottom, add the peas with some cracked pepper to taste, then layer the mashed potatoes on top. Sprinkle a little extra paprika on top for decoration. Bake covered, in a 350 degree oven for 40 minutes.
We always serve this with canned cream corn and bread and butter…you just have to. Serves 4 generously or two hungry girls for dinner and then again for breakfast. British Isles Pie makes the most amazing breakfast.
Have a delicious day filled with comforting things.
Tags: compassionate eating, dairy free, Gimme Lean ground beef recipe, gimme lean recipe, going veg, plant based diet, trying vegan, trying vegetarian, vegan, vegan breakfast, vegan British Isles Pie recipe, vegan challenge, vegan experience, vegan Shepherds Pie recipe, vegan wannabe, vegetarian British Isles Pie recipe, vegetarian recipe, vegetarian Shepherds Pie recipe, vegetarian transition