Seitan Shepherd's Pie

Mandy

A vegetarian take on classic shepherd's pie with a savory ground seitan and vegetable filling under a blanket of light, creamy mashed potatoes.

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Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings: 6 servings

Course: Main Course

Cuisine: British

For the mashed potatoes

For the seitan and vegetable filling

2 tablespoons olive oil
2 medium carrots sliced
1/2 red onion diced
6 to 7 mushrooms sliced
2 stalks celery sliced
1 red pepper diced
2 cloves garlic minced
2 packages ground seitan
1 teaspoon flour
2 tablespoons Worcestershire sauce
1/2 cup vegetable broth
1 tablespoon tomato paste
paprika, oregano, basil, thyme, ground rosemary, sea salt and black pepper a healthy dash of each

Boil the potatoes until soft, then drain them and return them to the pot.
Mash the potatoes and mix in the sour cream, butter and skim milk. Add a little more milk at a time if needed to adjust the consistency. Season with salt and pepper and set aside.
Heat the olive oil in a large skillet and add the carrots, onion, celery, mushrooms, red pepper and garlic. Saute until tender, about 10 minutes.
Add the ground seitan and the flour to the vegetables.
While it simmers, stir in the Worcestershire sauce, vegetable broth, tomato paste and a healthy dash each of paprika, oregano, basil, thyme, ground rosemary, salt and pepper.
Cook until thickened, about 10 minutes, then spoon the filling into the bottom of a casserole dish.
Spread the mashed potatoes over the filling and use a fork to even out the top, leaving a pattern of lines.
Sprinkle with paprika and bake at 375 degrees F for 30 minutes. Serve immediately.

Serve with a green salad. The pie can be assembled a day ahead and refrigerated, just add a few extra minutes in the oven.