Vegan Shepherd’s Pie – Well, as many of you know, I like to go to restaurants, have a nice meal, and then try to recreate what I ate, especially if it was memorable.
Well, recently I had just such an experience. I was up at our lake house in Leland, MI, and had dinner with my wife Ellen, my son Carlo and his girlfriend Mary at a great restaurant called Martha’s Table. Martha’s Table is located in Suttons Bay, MI, about 10-15 minutes from our cottage.
The menu is really good, but one entre caught my eye – VEGAN SHEPHERDS PIE* with Onions, Mushrooms, Celery, Carrots, Parsnips, Peas, and Cannellini Beans in a Dijon Wine Broth and Topped with Truffle Garlic Mashed Potatoes.
Vegan Shepherd’s Pie
Once I got past the “VEGAN” part of the dish, there wasn’t one thing I didn’t love in the description. So, I ordered it and loved it. Piping hot, crusty mashed potato topping and a fantastic-tasting stew underneath.
I knew after eating it, that this Vegan Shepherd’s Pie would be one of my next video recipe re-creations. I called the chef, Matt, (who is Martha’s son) and he was kind enough to walk me through the recipe. It was not very difficult and I did make a few tweaks to the recipe. For instance, I’m not sure anyone watching this video needs to have truffles with their mashed potatoes.
Chef Matt and Vegan Shepherd’s Pie
But for the rest of it, I tried to stay true to Chef Matt’s instructions. So today, we are making a Vegan Shepard’s Pie, from Martha’s Table in Sutton Bay MI.
- Soup pot
- 1 small onion chopped
- 2 carrots chopped
- 2 parsnips peeled & chopped
- 2 celery stalks chopped
- ½ lb mushrooms chopped
- 3 garlic cloves chopped
- Salt & Pepper to taste
- 1 tbsp Italian seasonings
- 2 cans cannellini beans rinsed
- 2 cups white wine
- 4 tbsp flour
- 1 tbsp vegetable base
- 4 cups water
- 1 tbsp Dijon mustard
- 2 tbsp miso
- ½ bag frozen peas
- Garlic Mashed potatoes
- Sauté onions, carrots, parsnips, celery, mushrooms, and garlic
- Salt & pepper to taste
- Add Italian Spices (oregano, thyme, basil, rosemary)
- Add 2 cans of rinsed cannellini beans
- Add 2 cups of white wine and reduce
- Add 4 tbsp of flour
- Add 1 tbsp vegetable base (or hearty veggie stock)
- Add 4 cups of water
- 1 tbsp Dijon mustard
- 2 tbsp miso
- Cook for 5 minutes on high
- Add ½ bag frozen peas
- Add Shepard’s Pie to Broiler safe soup crock
- top with mashed potatoes
- Broil until potatoes are crispy on top
- Serve piping hot
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If you like this recipe for Vegan Shepherd’s Pie, you should try our recipe for Sweet Plantains and Tostones
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