Sheppards Pie

Submitted by Marlene Metherel
I usually serve a curry sauce on top. I have doubled and frozen for future and works fine. One of our favorite meals.

This recipe is from Salt Spring Island Cooking book - Salt Spring Centre - all vegetarian

Bottom layer

2 tbsp (30ml) vegetable oil
2 cups (480ml) chopped leeks
1-1/3cups (320ml) small flake oats
2/3 cup (160ml) whole wheat breadcrumbs
2/3 cup (160ml) ground sunflower seeds
1/4 tsp (1ml) sage
1 tsp (5ml) sea salt
1/2 tsp (2ml) thyme
1 tsp (5ml) basil
3 tbsp (45ml) engevita yeast
1/4 cup (60ml) vegetable oil
2/3 cup (160ml) water
Paprika to taste

Sauté leeks in 2 tbsp. oil. Transfer to bowl and add remaining ingredients. Mix well. Pat the mixture into bottom of an oiled 8”x10" (2.5L) baking pan.

Upper Layer

5 cups (1.2L) mixed vegetables, including frozen (or fresh) corn, peas, beans
2 tbsp (30ml) tamari
1/4 cup (60ml) milk or soymilk

Mix veggies, tamari and milk together, and then pat into an even layer on top of first one.

The Topping

6 cups (1.4l) cubed potatoes
1/3 cup (80ml) milk or soymilk
3 tbsp (45ml) butter
1 tsp (5ml) sea salt
1/2 tsp (2ml) pepper

Steam potatoes until they are quite soft, then mash them and mix with milk, butter, salt & pepper. Spread over veggie filling.

Garnish with sprinkle of paprika, and then bake at 450F (235C) for 45 mins.