Vegan Dutch Oven Shepherd's Pie




This is a big hit around the camp fire. It's full of flavor and you'd swear it's made with savory ground beef. Cooked Dutch Oven style, it's one pot cooking and one of my favorite recipes.


Shepherd's Pie
Shepherd's Pie

Ingredients:

1 1/2 packages of Yves Meatless Ground (approx. 16 oz.)
Sea salt and pepper
1 large onion, finely grated
1 small can of organic carrots
1 small can of organic peas
2 cloves garlic, minced
Some powdered garlic
Dried parsely
2 Tsp. Soy sauce
Splash of red wine vinegar
1 Tbs. tomato puree (or tomato paste)
1 Tsp. dried thyme
1 Tsp. of dried rosemary
8 oz. red wine (Merlot or any other dry wine works best)
10 oz. (1 1/4 cup) organic mushroom or vegetable stock
8 oz. instant mashed potatoes
Approx. 2 Tbs. Olive Oil


Preparation:

Fry the soy ground beef in an uncovered 10" Dutch oven coated with olive oil over a high heat burner for 3-5 minutes. If you have a camp stove, place the dutch oven directly over the burner flame. If cooking at home, just cook over your stove burner.

Add the onion and minced garlic. Continue cooking until the onions are starting to caramelize.

Add the Soy sauce and a splash of red wine vinegar, tomato puree, thyme, and rosemary. Cook 1-2 minutes, stirring constantly.

Pour in the red wine. Lower the heat and simmer, reducing until evaporated.

Add the mushroom stock, carrots, and peas. Bring back to a boil and simmer until the sauce has thickened. Remove from the burner.

Reconstitute the freeze dried mashed potatoes with water according to the instructions on the package. Stir in a few pinches of powdered garlic, salt, pepper, and parsely to taste.

Spoon the potatoes over the mixture in the pot starting from the outside and working your way into the middle.

Fluff up the mashed potatoes with a fork to make rough peaks. Place the lid on the dutch oven and bake at 350 degrees for 20 minutes or until bubbling and browned (this works out to 15 - 18 coals if you're cooking with charcoal brigettes). If you're at home, you can bake it in the oven at 350 degrees for 20 minutes.

Serve right out of the pot. Recipe serves 4 - 6 persons.




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