In PaperCity’s December print issue, we take readers contained in the Highland Park residence of Cornelia Visitor, an iconic New York occasion woman and recent Dallas transplant. Armed with classes from her late mom, C.Z. Visitor, a legendary socialite immortalized by the lens of photographer Slim Aarons, Visitor throws a killer banquet, with one staple you possibly can all the time depend on in the course of the holidays: vegan shepherd’s pie. (Visitor grew to become a vegetarian, then a vegan, after studying how animals are abused on manufacturing unit farms.)
“It’s such a yummy dinner with a salad on a chilly winter’s night time,” she says. “My mates snicker as a result of each time I invite them over, we’ve got Shepherd’s Pie. Fortunately, everybody loves it.”
Forward, Visitor shares the recipe for her favourite vegan shepherd’s pie.
Elements
- 2 kilos potatoes (I take advantage of Yukon Gold)
- 1 massive onion
- 2 massive carrots
- 2 celery stalks
- 1 pound favourite mushrooms
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 leeks, minimize into 1-inch items
- Sea salt and freshly floor pepper
- 1 cup canned or recent vegetable inventory
- 2 kilos cubed seitan
- 2 (14 1/2-ounce) cans diced tomatoes
- 1 (10-ounce) field frozen peas or 1 1/2 cups recent peas, cooked
(Photograph by Afritina Coker)
Directions for Vegan Shepherd’s Pie Recipe
Serves 4 | Whole Time: 2 Hours
– Preheat oven to 325°F.
– Peel potatoes and canopy with water.
– Deliver to a boil and cook dinner till prepared for mashing, roughly half-hour.
– Coarsely cube onion, carrots, and celery individually.
– Take away stems from mushrooms.
– If you’re making your personal inventory, take the onion, carrot, and celery trimmings, and mushroom stems, add a quart of water, carry to a boil, and simmer all the way down to a cup, roughly 45 minutes. Pressure earlier than utilizing.
– Lay mushrooms and carrots on a baking sheet, sprinkle with olive oil, salt, and pepper, and roast for 45 minutes.
– Lay onion, celery, and leeks on one other baking sheet and sprinkle with olive oil, salt, and pepper.
– Roast for 20 to half-hour or till tender.
– Drain the potatoes after half-hour or when they’re fork-tender. Reserve a cup of the water the spuds had been cooked in.
– Mash the potatoes and add 1/4 cup olive oil, a teaspoon every of salt and pepper, and the reserved water.
– Mix the inventory, seitan, and diced tomatoes in a 4-quart saucepot and let simmer for 45 minutes.
– Add the cooked peas and roasted greens over the last 5 minutes.
– Switch to a 10- by 14-inch casserole dish and canopy with a 1 1/2-inch layer of mashed potatoes.
– Roast within the prime rack of the oven for 20 to 25 minutes.
– Put the casserole below the broiler for a couple of minutes to brown.
