This is a variation on our usual shepherd's pie recipe, which is the epitome of creamy comfort food. Through many interations of this recipe, it appears that the equation for shepherd's pie seems to be protein layer + veggie layer + gravy + mashed potatoes.
Most of the time my protein layer is curried lentils... this time I used wheat gluten and textured soy protein. Sometimes my gravy is thickened cream of mushroom soup, sometimes it's cashew gravy. Sometimes I use straight mashed sweet poatoes, other times I mix in red potatoes and (in this case) leftover creamed turnips.
Whatever the variation, this entree is a complete meal, a show-stopper, and well worth the effort put into it.
1/2 can braised wheat gluten
1/3 cup textured soy protein
1 tsp soy sauce + 3 dashes liquid smoke + enough boiling water to make 1/3 cup
2 tsp curry powder
Rehydrate the TVP in the soy-smoke-water mixture. Add to the gluten and mix. Spread in the bottom of a glass pie pan and sprinkle with curry powder.
2 carrots, sliced into rounds
2 cloves garlic, minced
1/3 cup frozen peas
Saute the carrots & garlic in a little olive oil until the carrots are no longer crunchy. Add the peas and spread on top of the protein layer.
1 cup Imagine creamy portobello soup
1/2 cup Bulk Uncheese Mix OR 1/2 tsp arrowroot powder
Stir the above together in a small saucepan until the consistency of thick gravy. Pour over veggies.
3 red new potatoes, quartered
1 sweet potato, cut into chunks
To taste:
- plain soy creamer/tofu cream cheese
- maple syrup/molasses
- garlic powder
- Smart Balance margarine
- rehydrated tamarind/Worchestershire sauce
- orange juice
- salt & pepper
Boil the potatoes in salted water until very soft. Drain and return to pot. Mash with any or all of the above seasonings until smooth. Spread over the top of your pie pan, dust with paprika, and bake in a 375 degree oven for 45 minutes, or until the top is slightly golden.
