Vegan Shepherd's Pie

Its starting to hint at fall here and the days of cooler weather are coming. Now, it may not be quite cold yet, but after a few days of grey skies mentally it feels like it's here. So feeling grey I have been craving my favorite comfort foods. Especially a good hearty stick to your ribs type of meal.

Creamy potatoes and a thick warm "meaty" sauce. This has all the makings of a comfort food meal. This a perfect for the cool gloomy days, or days you want a meal that fills your stomach and warms you from the inside out. This has been a family staple for years. In fact I have made many variations of this meal and this version is our newest favorite.

The mushroom gravy when reduced into a thick broth using a rich dark beer creates a very rich meaty broth that simulates familiar meat flavor for this dish while maintaining a heavy vegetable load.

First I start with the mashed potatoes, dice the potatoes with their skin on and place into a large pot of water. Turn the heat to high and allow the water to boil. Boil the potatoes until a fork goes through the potatoes easily.

Drain the potatoes and then place back in the pot. Add the butter & sour cream and sprinkle with the salt, garlic powder, and rosemary. Mash the potatoes with a potato masher until creamy. Place lid on pot and set aside.

While waiting for the potatoes to boil start to saute the mushrooms, peppers, and onions with garlic, salt, and pepper in a large oven safe skillet or you can transfer to a large casserole pan after cooking the gravy. Saute until the mushrooms have reduced, darkened, and the liquid from the mushrooms has evaporated.

Then add the beer and vegetable broth and continue to simmer until the liquid has thickened to a thick dark broth and has reduced to approximately 1/2 the volume. Finally add the mixed vegetables and cook for approximately 10 minutes. f you chose to saute in a large pan that is not oven safe transfer to a large casserole pan now.

Then, spoon the mashed potatoes on top of the gravy mix and gently spread so the top is evenly covered.

As an option you can top with cheese, I've used Chao garlic herb slices. Bake for approximately 30 minutes at 350º F. I suggest baking on a large cookie sheet a the sauce tends to bubble during cooking.

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Vegan Shepherd's Pie

Makes Approximately 10 Servings

60 Minutes

Ingredients:

Mashed Potatoes

• 8 cups golden potatoes

• 1/2 cup sour cream

• 2 tbsp butter

• 1 tsp garlic powder

• 2 tsp rosemary

• Salt to taste

"Meat" Gravy

• 4 Cups diced Portabella Mushrooms

• 1 1/2 cup diced peppers and onions

• 1 tsp salt

• 1 tsp Rosemary

• 1 tsp garlic powder

• 1/2 tsp cumin

• 1/2 tsp Chili Peppers

• Ground Pepper to taste

• 1 Bottle of Dark Milk Stout ( I used Dragon's milk)

• 2 Cups Veggie Broth

• 2 Cups frozen mixed veggies

• Optional: Vegan Cheese - I liked Chao Garlic Herb for this)

Directions:

1. Dice the potatoes with their skin on and place into a large pot of water.

2. Turn the heat to high and allow the water to boil.

3. Boil the potatoes until a fork goes through the potatoes easily.

4. Drain the potatoes and then place back in the pot.

5. Add the butter & sour cream

6. Sprinkle potatoes with the garlic powder, rosemary, and salt.

7. Mash the potatoes with a potato masher until creamy then place lid on pot and set aside.

8. While waiting for the potatoes to boil start to saute the mushrooms, peppers, and onions with garlic, salt, and pepper in a large oven safe skillet or you can transfer to a large casserole pan after cooking the gravy.

9. When the mushrooms have reduced, darkened, and the liquid from the mushrooms has evaporated

10. Add the beer and vegetable broth to the mushrooms and continue to simmer until the liquid has thickened to a thick dark broth and has reduced to approximately 1/2 the volume.

11. Finally add the mixed vegetables and cook for approximately 10 minutes.

12. If you chose to saute in a large pan that is not oven safe transfer to a large casserole pan now.

13. Spoon the mashed potatoes on top of the gravy mix and gently spread so the top is evenly covered.

14. As an option you can top with cheese, I've used Chao garlic herb slices.

15. Bake for approximately 30 minutes at 350º F.

16. I suggest baking on a large cookie sheet a the sauce tends to bubble during cooking.