This week's recipe is my take on a vegan shepherd's pie.
This
shabbat is my Dad's
birthday.
Hopefully this pie will also resemble a birthday cake.
Since this dish is
vegan we will not be using any meat in the pie but instead will be filling the pie with delicious vegetables. You could also add a ground beef subsittue such as
Smart Ground.
Serving Size - 6 - 8 people
Ingredients:
Potatoes - 4 average size
Yams - 4 average size
Onion - 1 yellow onion average size
Garlic Clove - 1 average size
Broccoli - 12 oz fresh or frozen
Peas - 12 oz fresh or frozen
Corn - 12 oz fresh or frozen
Cauliflower - 12 oz fresh or frozen
Carrots - 12 oz fresh or frozen
Earth Balance - Butter Substitute
Directions:
1: Boil the potatoes until soft.
Drain and mash with 2 tablespoons of Earth Balance.
2: Boil the yams until soft.
Drain and mash with 2 tablespoons of Earth Balance.
3: Chop onion and one clove of garlic saute in olive oil
Mix in with potatoes.
4: Keep the potatoes and yams in separate bowls.
5: Dice all of the vegetables.
6: In a large pan combine all the vegetables and steam.
Add in spices as desired. (Garlic, Paprika, Pepper)
7: In a large baking dish spread the yams on the bottom of the pan.
8: Pour the vegetables into the baking dish on top of the yams.
9: Spread the potatoes on top of the vegetables.
0: Place the baking dish in the oven for 30-40 at 375 degrees.
1: Place mini carrots upright on top of the potatoes as birthday candles.
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| Chopped Potatoes and Yams |
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| Ingredients |
