Silver Medal Shepherd's Pie

Written By Elaine Perlman

This year's annual cook-off was pure joy!

Ingredients

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  • 3 Tablespoons oil

  • 1 head of garlic

  • 6 cups potatoes

  • 2 garlic cloves, minced

  • 1 package of Gardein beefless ground

  • 1/3 cup chopped onion

  • 3 Tablespoons flour

  • 1 Tablespoon tomato paste

  • 1 Tablespoon vegan Worcestershire sauce

  • 1 Tablespoon soy sauce

  • 2 teaspoons vegan no-chicken "Better than Bouillon"

  • 2 cups frozen vegetable medley

  • garlic salt

  • salt & pepper

Directions

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  1. Preheat oven to 425 degrees.

  2. Slice off the very top of the garlic head. Place in a piece of foil and drizzle 2 Tablespoons of oil inside the head of garlic until it is completely filled and just starting to run down the side.

  3. Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.

  4. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out. Save for adding to the mashed potatoes. Lower the oven temperature to 400.

  5. Chop potatoes into chunks and boil in at least 4 cups of water until soft. Keep the potato water. Mash up the potatoes with a mixer or by hand. Add a little potato water until you're happy with the consistency. Add the roasted garlic, salt & pepper until you like the flavor.

  6. Gently brown onions in 1 Tablespoon of oil. Add minced garlic and cook for 2 more minutes. Add the beefless ground. When meat is completely cooked, sprinkle in flour and continue to saute for 1-2 minutes.

  7. Stir in tomato paste, worcestershire sauce, soy sauce, 2 cups of potato water, and no-chicken bouillon. Simmer for 5-6 minutes, or until sauce is thick. Turn off the heat & then stir in frozen vegetables. Season with salt and pepper to taste.

  8. Pour beefless mixture into a large, oven-proof casserole dish then top with mashed potatoes and sprinkle with garlic salt.

  9. Place casserole dish on a large sheet pan (in case the sauce overflows) then bake for 30 minutes. Enjoy!

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The recipe was adapted from Iowa Girl Eats. 

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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