I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
EVERYONE deserves a special holiday so it is important to be prepared for friends and family who may have dietary preferences or restrictions. We all know that food allergies are no joke. Here are some tips for special diets.
When you shop read the labels for dairy free, gluten free, etc.
When making mashed potatoes or creamy soups for dairy free guests or vegan make sure to replace milk or cream with unsweetened almond milk, ricemilk or soymilk.
When baking and sautéing replace butter with olive oil, non-hydrogenated butter spread or margarine or coconut oil.
When making gravy choose gluten free cornstarch or arrowroot instead of flour. For vegan guests use vegetable broth, sautéed onions and mushrooms.
When making stuffing use gluten free cornbread or sandwich bread. For vegetarian guests swamp vegetable broth for chicken broth.
When making salads and desserts use toasted pumpkin seeds or sunflower seeds instead of nuts.
When making desserts and dips use tofu instead of milk, cream cheese or sour cream.
When serving dinner make sure to label each prepared dish for special diets or which ones contain ingredients that should be avoided.