Seitan and Shiitake Shepherd’s Pie
Introduction
Today's special merges the coziness of gastro pub fare with a vegan, Asian-inspired twist. This Seitan and Shiitake Shepherd’s Pie envelops the hearty, comforting essence of the classic, with a flavorful update that will invigorate your palate and warm your soul.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 300g seitan, minced
- 200g shiitake mushrooms, chopped
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 cup vegetable broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 3 cups mashed potatoes (prepared with vegan butter and almond milk)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic, sauté until translucent.
- Add carrots and celery, cook until they begin to soften.
- Stir in the minced seitan and shiitake mushrooms, cooking until browned.
- Mix in soy sauce, miso paste, smoked paprika, and black pepper.
- Pour in vegetable broth and bring to a simmer.
- Add the cornstarch mixture, stirring constantly, until the filling thickens.
- Preheat your oven to 375°F (190°C).
- Transfer the seitan mixture to a baking dish. Spread mashed potatoes evenly on top.
- Bake for 20 minutes or until the potatoes are golden brown.
- Garnish with fresh parsley before serving.
Enjoy this delightful fusion of East meets West in your very own kitchen. Perfect for a chilly evening or when you need that extra touch of comfort, this Shepherd’s Pie promises to be both nourishing and satisfying.
Emily
| Nutritionfacts | Calories: 350, Fat: 12g, Carbohydrates: 45g, Protein: 18g |
|---|---|
| Preparation Time | 50 minutes |
| Allergy Information | soy, wheat, nuts (almond milk) |