Vegan Shepherd’s Pie (with Black Rice and Seitan)

Anastasia

5 years ago

The idea of making this Vegan Sheperd’s Pie came to my mind after I tried this Vegan Stuffed No-Turkey Roll. The combination of black rice and seitan is outstanding and it works very well as vegan minced meat replacement.

The texture and the flavor of this vegan Sheperd’s pie is so meaty and earthy and the color is naturally dark that makes it look very authentic. Also the addition of celeriac in potato mash makes it even more delicious!

First of all cook black rice in 1 cup of water for about 40 minutes or until all liquid is absorbed.

Meanwhile peel and chop potatoes and celeriac. Cook in salted water for about 15 minutes or until veggies are easily pierced with fork. Drain, add truffle and olive oil and blend with immersion blender. Cover and set aside.

Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Lightly grease a baking dish with oil and put on top of the baking tray.

Pulse seitan in a food processor into mince.

Heat olive oil in a large shallow pan over medium heat. Sauté onion, carrot and celery until soft for 7-10 minutes.

Stir in minced garlic, rosemary and sage and cook for a minute until fragrant. Then add cooked rice, seitan, peas, vegetable stock, soy sauce, balsamic vinegar and black pepper. Let everything simmer for another 5 minutes.

Dissolve 1 teaspoon of cornstarch in a little bit of water. Pour into the pan and stir well. Continue stirring until the mixture thickens a bit and switch off the heat.

Transfer the Vegan Shepherd’s Pie base into the baking dish and spread evenly. Scoop potato-celeriac purée into a piping bag and top the pie. If you’re feeling lazy you can just spread it on top with a spoon.

Bake for 20-30 minutes until bubbly and slightly browned. Let it cool down and firm up a little bit before serving.

Note: if you’re feeling fancy you can make your pies in small individual dishes.

Vegan Shepherd’s Pie (with Black Rice and Seitan)

Vegan Shepherd’s Pie with seitan and black rice filling and truffle potato-celeriac mash.

Author: Anastasia
Prep Time: 15 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 35 minutes
Yield: 6
Category: Main course
Cuisine: British

Ingredients

150g seitan
1/2 C black rice
1 medium onion, diced
1 C diced carrot
1 C diced celery
2 garlic cloves, minced
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1/2 C sweet peas
2 tbsp soy sauce
1 tsp balsamic vinegar
2 C hot vegetable or mushroom stock
1 tsp cornstarch + little water
olive oil for cooking
black pepper to taste

For mash:

1lb potatoes
1lb celeriac
1 tsp truffle oil
1 tbsp olive oil
salt to taste

Instructions

Cook black rice in 1 cup of water for about 40 minutes or until all liquid is absorbed.
Meanwhile peel and chop potatoes and celeriac. Cook in salted water for about 15 minutes or until veggies are easily pierced with fork. Drain, add truffle and olive oil and blend with immersion blender. Cover and set aside.
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Lightly grease a baking dish with oil and put on top of the baking tray.
Pulse seitan in a food processor into mince.
Heat olive oil in a large shallow pan over medium heat. Sauté onion, carrot and celery until soft for 7-10 minutes.
Stir in minced garlic, rosemary and sage and cook for a minute until fragrant. Then add cooked rice, seitan, peas, vegetable stock, soy sauce, balsamic vinegar and black pepper. Let everything simmer for another 5 minutes.
Dissolve 1 teaspoon of cornstarch in a little bit of water. Pour into the pan and stir well. Continue stirring until the mixture thickens a bit and switch off the heat.
Transfer the pie base into the baking dish and spread evenly. Scoop potato-celeriac purée into a piping bag and top the pie. If you’re feeling lazy you can just spread it on top with a spoon.
Bake for 20-30 minutes until bubbly and slightly browned. Let it cool down and firm up a little bit before serving.