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Gluten free, vegan cooking
Gluten Free Shepards Pie 
16th-Jan-2011 06:05 pm
1 eggplant diced
1 can carrots drained
2 packs sliced portabella mushrooms
1 lg white onion
1 green pepper diced

saute with olive oil and salt, pepper, "poultry seasoning" (thyme, rosemary etc.) garlic

when everything is pretty cooked through add

1 cup gf veg stock
1/4 cooking sherry
couple of swigs of Worcester sauce

add in cornstarch/water slurry till it thickens up.

Dump into a pan and top with drained corn and instant mashed potatoes.

350 till golden.

Serve with gf rolls
17th-Jan-2011 01:02 pm (UTC)
I've done something similar, but using brown lentils in the base and without the eggplant. Actually, I could quite fancy that, we have lots of potatoes to use up.

Canned carrots?
17th-Jan-2011 11:11 pm (UTC)
Right, I made this for supper and it was much appreciated. I used an onion, two carrots, a couple of dried porcini mushrooms broken into bits and soaked (with the soak water too) to add depth of flavour, a tin of brown lentils in tomato sauce, a stray tomato, tomato purée, Vecon stock, rosemary, pepper, veggie Worcestershire sauce and so forth. It didn't need flour, I think the lentils made it thicken beautifully, and in fact I kept on having to add water. I probably should have made a bit more mashed potato to put on top, but it was still very nice, good comfort food, and much appreciated by my other half.
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