I'm back! I know its been a few months, so sorry!
I've been at sea for the past month and just got home a couple days ago. My diet at sea really sucks. It is not easy being a vegetarian at sea so by the time I get home I usually feel weak and in need of some awesome home cook meals. My first meal back was a shepperd pie. It was so yummy. I decided to add yams to my mash potatoes...omg what a difference it makes. Here is how I made it:
2 tbsp oil (what ever you usually use for cooking) I use olive oil
1 green pepper, diced
1 red pepper, diced
1 onion, diced
2 or 3 garlic cloves (I love garlic), minced
1 package of veg ground
a few drops of worcestershire sauce (you can get vegetarian)
1 tbsp or so of soya sauce or to taste (I use tamari)
5 med potatoes
3 to 4 small yams
1/2 cup (give or take) almond milk or rice milk (what ever you have)
1 to 2 tbsp earth butter (again what ever you have)
1 can of cream corn
(turn oven on to 350)
Peel your potatoes and cut into cubes, add them to a pot of water (pinch of salt) and bring to a boil and then simmer. Do the same with the yams but in a different pot. While that is cooking, heat up oil at med to high heat, add garlic, stir. Add onion and peppers, cook until onions are translucent. Now you can add the soya ground, mix it all together. Add the worcestershire (if you don't have worcestershire you can just add more soya sauce or use a darker soya sauce) and soya sauce plus salt and pepper to taste. AND if you like a bit of a kick you can always add a tsp of sambal oelek. When you have all that nicely mixed up, transfer to an oven safe deep dish. Pour a can of cream corn evenly over top of ground.
Check you pototoes and yams. The trick is to mash your potatoes first with the milk and butter and of course add some salt and pepper to taste. Put potatoes aside and mash the yams, (do not add milk or butter to the yams). When yams all mashed up, mix it in with the mash potatoes, blend it well. I love the color of the yams and potatoes blended together and the taste is even better. Ok now cover the the top of the dish with the potato mix, even it out nicely and put in over for 30 to 40 minutes. Et voila...you have a delicious vegetarian shepperd pie!
