Meatless Shepherds Pie

I know, I know, for any true Irishman or woman a MEATLESS shepherd's pie is practically blasphemous...but my tummy of late cannot tolerate meat! [I could probably blame that on the food documentaries I've been watching;)] So, I've taken to being quite creative in the kitchen with some of my favorite dishes.

To say the least, my creative and meatless rendition of Shepherd's Pie turned out quite successful, even the second time around!

If you need something meatless or different, but also comforting, this is your ticket ;)




Ingredients :: veggies, broth, and "meat"

(veggies)
1-3 tablespoons olive oil
1-3 tablespoons minced garlic
2 medium carrots, diced
1/2 large yellow bell pepper, diced
1 large celery stalk
10 ounces frozen spinach, thawed and drained

(broth)
2 tablespoons Worcester sauce (we use vegan)
2 tablespoons soy sauce (we use gluten free)
1 cup vegetable broth

("meat")
1 can red kidney beans, rinsed and patted dry
3 tablespoons raw walnuts
2 tablespoons Italian seasoning

Directions :: broth, veggies, "meat"

1. Dice all vegetables! set aside
2. Combine Worcester sauce, soy sauce, and broth in a small bowl, set aside
3. In a food processor, with the "S" blade, pulse to combine the kidney beans, walnuts, and italian seasoning. Process until well combined but NOT pureed!!! set aside
4. Heat oil in a large frying pan over medium high heat
5. Add garlic and onion, sautee until golden brown
6. Add carrots, yellow bell pepper, and celery, sautee until barely tender (we like crunchy nutritious veggies in our house!)
7. Add broth mixture to veggies and bring to a simmer
8. Add "meat" mixture and thawed/dried spinach to the veggies and broth and heat until heated through. remove from heat and set aside

Ingredients :: garlic and dill mashed potatoes

6-8 medium sized red potatoes, washed, dried and quartered
Kosher Salt and Pepper to taste
Garlic Powder to taste
Dried Dill to taste
1/4 cup of coconut milk

Directions :: potatoes

1. Wash, dry, and quarter the potatoes
2. Place the potatoes into a large pot and cover with water
3. Bring to boil over high heat and boil until tender when poked with a fork
4. Drain the potatoes in a collander
5. Combine the milk and spices in the bottom of a large mixing bowl (I use my standing kitchen aid)
6. Add the drained potatoes
7. Mix on medium speed until blended to desired consistency
8. Add extra spices to taste (you can always add more, but you can NEVER take out, so I never know the exact measurements for some creations ;))

In a 9x13" glass baking dish, spread the "meat" and veggie mixture first then top evenly with the potatoes. Bake in a preheated oven of 375* until the sauce begins to bubble, then switch to Hi Broil to brown the potatoes. Watch closely and don't burn your dinner!

Serve warm and enjoy! :)