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Tuesday, March 26, 2013

Butternut Squash Shepherd's Pie!

I know you've been waiting for this since oh, October, but finally, the day has come for veganized  shepherd's pie from Sunset! First, roast a butternut squash- about 1 hour at 400*. (You can do this the day before, which is what I usually do.)

Next, compile your other ingredients:
1 onion, chopped
1-2 carrots, chopped
2 ribs of celery, diced
1 clove of garlic, minced
1-2 c. mushrooms, chopped finely (based on your taste)
1 package frozen veggie crumbles (We usually use Morningstar Farms)
3 c. vegetable broth
2 Tbsp. flour (whisked into one cup of the broth, before adding it to the stew to avoid lumps)
1 tsp. olive oil

2-4 Tbsp. heavy cream, half and half, or coconut milk

 In a large stew pot, cook the onion, celery, carrots, and garlic in the olive oil until the onion is translucent.  Add the mushrooms and saute for a few minutes more, then add the broth.

 Cook until the veggies are tender, and add the broth+ flour to thicken it up.  

 Meanwhile, release the squash from the remains of its skin, and mash with a potato masher or large spoon.  Add in your choice of cream, half and half, or coconut milk (depending on how fattening or vegan you want it to be), and continue to mash.

Pour the stew into a large baking pan, and top with the squash.  Bake at 350* for about 30 minutes, until it's all bubbly and delicious-looking.  You can also broil it for another 5 minutes to get the top a bit brown.

Serve hot, with salt and pepper to taste.

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