By Steve Ann Chambers, VO President
This is my mom’s Shepherd’s Pie recipe that I learned to make in second grade—with hamburger and dairy back in those days. She went back to finish college and had evening classes on Wednesdays, so I was in charge of dinner. This is what I made every Wednesday! We still like it, and it’s very simple to make!
Grandma’s Shepherd’s Pie
- 3 medium to large potatoes
- 2 low sodium vegetable bouillon cubes
- 1 tablespoon olive oil
- ¼ cup onion, diced
- ½ package of your favorite plant-based “crumbles” (Gardein, Beyond Meat, Boca, etc.)
- 1 can of tomato soup
- 1 can of green beans, drained
- 2 tablespoons vegan sour cream
- Peel the potatoes and put them in a pot with enough water to cover the potatoes. If you cube the potatoes, they will cook quicker.
- Add the bouillon cubes to the potatoes and place the pot over medium-high heat until the potatoes are fork tender. This will take 20 minutes.
- Preheat the oven to 350°F.
- While the potatoes are boiling, put the olive oil into a skillet and cook the onions until translucent.
- Add the crumbles, tomato soup, and green beans. Stir and heat thoroughly.
- When the potatoes are tender, drain them and reserve the vegetable broth in which they’ve been cooking. Mash the potatoes with whatever utensil you prefer.
- Add about ½ cup of the vegetable broth and sour cream to the mash potatoes. Mix until creamy. If the potatoes are too dry, add a little more broth and sour cream.
- Put the crumbles mixture into an approximately 8″x8″ cooking dish. Cover with the whipped potatoes and place in the oven about 25 minutes.