Ingredients with Measurements:
- 4 medium potatoes, peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tbsp vegan butter
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 cup frozen peas
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 package Tofutti cream cheese
- 1 package Tofutti sour cream
- 1 package Tofutti mozzarella cheese
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Mixing bowl
- Casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the chopped potatoes until tender. Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are tender.
4. Add frozen peas, vegetable broth, tomato paste, thyme, rosemary, paprika, cumin, coriander, and cinnamon. Simmer for 10 minutes.
5. Add Tofutti cream cheese, Tofutti sour cream, and Tofutti mozzarella cheese. Stir until cheese is melted and mixture is well combined.
6. Transfer the vegetable mixture to a casserole dish. Spread the mashed potatoes over the top.
7. Bake for 25 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 32g
Protein: 10g
Sodium: 420mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- Almond milk can be substituted with any other non-dairy milk.
- Vegan butter can be substituted with coconut oil or olive oil.
- Tofutti cream cheese, Tofutti sour cream, and Tofutti mozzarella cheese can be substituted with any other vegan cream cheese, sour cream, and cheese.
Variations:
- Add chopped mushrooms to the vegetable mixture.
- Use sweet potatoes instead of regular potatoes.
- Add chopped fresh herbs such as parsley or cilantro to the mashed potatoes.
Tips and tricks:
- Make sure to mash the potatoes well to avoid lumps.
- Use a piping bag to pipe the mashed potatoes over the vegetable mixture for a more decorative look.
- Let the Shepherd's Pie cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the Shepherd's Pie in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Roasted root vegetables
Troubleshooting advice:
- If the mashed potatoes are too thick, add more almond milk.
- If the vegetable mixture is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the Shepherd's Pie to an internal temperature of 165°F to ensure food safety.
Food history:
Shepherd's Pie is a traditional British dish made with ground lamb or beef, vegetables, and mashed potatoes. This vegan version replaces the meat with a vegetable mixture and uses Tofutti products to create a creamy and cheesy filling.
Flavor profiles:
This Tofutti Shepherd's Pie has a savory and creamy flavor with hints of thyme, rosemary, and cinnamon.
Serving suggestions:
Serve hot with a side salad or steamed vegetables for a complete meal.
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Taste: Savory, Creamy, Cheesy, Herby, Comforting