One of the dishes that comes to mind when I think of comfort food is Shepherd’s Pie.
John loves Shepherd’s pie and I’ll always have a soft spot for my dad’s version, so tonight I made my own version.
I decided to make a traditional Shepherd’s pie for John and a lighter version of this traditional comfort food for myself. Both versions are gluten-free, but the one I made for myself is also vegan!
I made mine using a blend of pinto beans and my favourite Mary’s crackers with a pureed cauliflower topping.
To keep it gluten free and add the traditional flavours I used gluten-free worcestershire sauce, honey bbq, and a touch of liquid smoke.
I spiced it up with garlic powder, chili powder and good ol Mrs.Dash.
I used my Vitamix to puree John’s potatoes with a bit of butter, olive oil and almond milk, and the result was VERY pureed.
For this reason I’m calling it “gourmet shepherd’s pie” because the result was actually delicious and very creamy.
I made three mini ramekins of my vegan shepherd’s pie. Because I was so full from test tasting along the way and trying John’s as well, one was just right!
Even John agreed that it was a perfect vegan rendition with great texture. Score!
I enjoyed it with ketchup for extra childhood authenticity and comfort!
- TRADITIONAL:
- 5 large potatoes
- 3 tbsp butter
- 1 tsp olive oil
- 3 tbsp almond milk
- salt and pepper
- 2 tsp Herbes de provence
- 1 onion
- 1lb Ground beef
- 1 tbsp worcestire
- 1 tbsp honey bbq sauce
- ½ cup peas
- VEGAN:
- Head of cauliflower
- 2 tsp olive oil
- 2 tsp Herbes de provence
- Salt and pepper
- Can of pinto beans
- 10 Mary’s crackers
- 1 tbsp honey bbq sauce (gluten free)
- 1 tsp worcester sauce (gluten free)
- Dash of liquid smoke
- 1 tsp chili powder
- salt and pepper
- ¼ cup peas
- For the GOURMET (with meat): Boil potatoes until soft then blend with butter, oil and herbs. Cook onion in a large pan, add ground beef, seasonings and peas. Place beef in a pan and top with blended potatoes. Broil at 400F for 30 minutes.
- For the VEGAN: Boil the cauliflower until soft, blend with olive oil, salt and pepper and herbs. Blend Mary’s crackers in food processor and add pinto beans and seasonings. Place into small ramekins and top with blended cauliflower. Broil at 400F for 30 minutes.
{ 1 comment… read it below or add one }
Yummmm! Sounds amazing for a comforting meal on a cold winter evening – of course paired with a glass of red wine would make it that much better
xo