Vegetarian Shepherd’s Pie with Soy Chorizo!

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Although we are not very excited that it will soon be time to dust off our winter sweaters and don our knee high boots, we are relishing in the fact that comfort food season is upon us! What better way to kick off this comfort fest than with a rich and hearty vegetarian stew, blanketed with thick and buttery mashed potatoes? Not to worry meat lovers, the soy chorizo is a perfect vegetarian substitute with its meaty texture and kickin’ spice! Dig in, mash it up, and enjoy!

VeggiePieBannerVegetarian Shepherd’s Pie with Soy Chorizo!

Buy It!

6 small shallots
1 large carrot
2 tbsp vegetable oil
3 1/2 tbsp unsalted butter
1 bay leaf
2 sprigs fresh thyme
1 lb soy chorizo
1 tbsp tomato paste
dash of Worcestershire sauce
4 cups of vegetable stock
1 2/3 cups frozen peas

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Topping

1 lb Yukon gold potatoes, peeled and cut into large chunks
1/2 cup milk
1/2 cup butter
2 egg yolks

trioMake It!

Preheat oven to 375. Dice the shallots and carrot into small chunks. Heat oil and butter in cast iron skillet over medium heat until foaming. Add the shallots, carrot, bay leaf, and thyme, and cook for 5 minutes, stirring occasionally. Add the ground soy chorizo and stir to break up any lumps. Season, then stir in the tomato paste, Worcestershire sauce, and stock. Cook until reduced to a sauce-like consistency, about 20 minutes, adding the peas for the last 5 minutes of cooking. Meanwhile, put the potatoes in a pot of boiling water and simmer until soft but not too mushy, about 20 minutes. Drain and mash while still hot. Add the milk and butter and mix well. Stir in the egg yolks and season with salt and pepper. Pour the chorizo mixture into a baking dish and spread out evenly. Spoon the mashed potatoes into a pastry bag (or a ziploc bag with a hole cut on one corner) and pipe the potatoes in straight lines on the top, filling in gaps where needed. Smooth the piped potato with a spatula, then mark a pattern on top by drawing up the end of the spatula at regular intervals to form peaks. Bake until the top of the shepherd’s pie is golden brown, about 30 minutes. Let the pie stand for 10 minutes, then serve straight from the dish!

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