Meatless Monday Recipe: Vegan Shepherd's Pie with Seitan
This recipe for Seitan Shepherd's Pie is the perfect way to win the meat-and-potato member of your family over with something you can settle on half-way - no meat, but plenty of potato. This is one of my favorite casseroles, and I think you'll find it completely satisfying as well!
If you're not familiar with seitan, it is a vegetarian meat synthesized out of wheat gluten protein. It is an incredibly popular source of protein among vegans and vegetarians for just how much it tastes like meat. (Unfortunately, this means this recipe is not gluten-free. However, I will make sure to post more gluten-free vegan meal ideas in the future!)
Seitan Shepherd's Pie
(Makes 6 servings)
To Make Potato Topping -
5 - 6 small russet potatoes, quartered
1/4 cup rice milk (or another non-dairy milk of your choosing)
1/4 teaspoon salt
2 tablespoons olive oil
To Make Filling -
16 ounces seitan
1 large portobello mushroom cap
1 tablespoon olive oil
2 garlic cloves, minced
1 onion, chopped
1/2 teaspoon ground cumin
1 tablespoon dried basil
3 carrots, diced
1/2 cup corn, fresh or frozen
1 bunch kale or collards, chopped into bite-size pieces
1/4 cup mirin
3 tablespoons tamari (You could also use soy sauce, but I prefer the smoky flavor of tamari for this dish.)
1 cup vegetable stock mixed with 1 tablespoon corn starch (or arrowroot)
Sea salt and freshly ground black pepper, to taste
Paprika, to taste
1) To prepare your potatoes, place them in a large pot with enough water to cover them. Bring to boil and cook until they can be easily pierced with a fork (about 20 minutes). Drain cooking water, add non-dairy milk, salt, and olive oil and mash until smooth and creamy. Set aside.
2) Preheat the oven to 350F before beginning to prepare the filling. Chop seitan and mushroom into large pieces, place together in food processor and process until coarse and crumbly.
3) In a large pot or skillet over medium heat, saute garlic and onion in olive oil until soft. Add seitan-mushroom mixture, cumin and basil and cook 2 - 3 minutes. Add water as needed to prevent sticking. Add carrots, corn, kale, mirin, tamari and stock with corn starch. Stir to combine, cover and cook 5 minutes or until kale is tender and bright green. Season with salt and pepper to taste and pour into a deep casserole dish.
4) To finish, spread mashed potatoes over the vegetable mixture and sprinkle with paprika. Bake uncovered for 25 - 30 minutes until sauce starts to bubble. Remove from oven, cool slightly and serve.