Margaret's Vegan Shepherd's Pie
A NACUFS Vegetarian Recipe Contest Winner.
1/4 cup + 1 tablespoon extra virgin olive oil
10 ounces onions, whole peeled, medium dice
12.5 ounces organic edamame
10 ounces green pepper, fresh, medium dice
10 ounces red peppers, medium dice
1 pound + 4 ounces eggplant, fresh, medium dice
1 pound + 4 ounces zucchini squash, medium dice
4 cups diced tomatoes
3/4 ounces garlic, peeled
2-1/3 tablespoons + 1/2 teaspoon curry powder
1 ounce cumin powder
5/8 teaspoon salt
5/8 teaspoon black pepper
.63 Bt 32 ounces silk soymilk
3 pounds + 2 ounces whipped fresh mashed potatoes
Saute onion and garlic for 2 minutes; add cumin, curry, salt and pepper. Cook another 2 minutes.
Add eggplant, zucchini, peppers, edamame and tomatoes. Cook until vegetables are soft.
Transfer ingredients to a 2-inch hotel pan; cover and set aside until needed.
Follow mashed potato recipe but replace milk and butter with soymilk and soy butter.
Spread potatoes on top of vegetable mixture. Sprinkle potatoes with soy Parm cheese and grated soy cheese.
Bake in oven at 400° F until lightly browned on top.
(Vegan use dehydrated potato flakes; mix with soymilk, soy butter, salt and pepper to taste.)