I have something very important to own up to here today.
Are you ready for it?
I don’t understand the full-on pumpkin obsession that is happening right now.
I just don’t.
As a foodie, a blogger, and a huge fan of fall, I feel a little bad about this. I mean, anyone who has browsed through a blogroll lately, walked past a bakery or coffee shop, or even taken a trip to the grocery store has surely seen the pumpkin explosion that is taking over the food world.
Pumpkin is a big deal, y’all. And, I just don’t get it.
It’s fine, I guess. It’s alright. It’s O.K. But, honestly, it’s not a flavor that I get excited about. I think my pumpkin gene never fully developed. I get excited about other fall flavors, namely apple, ginger, nutmeg, vanilla, and cinnamon. I go nuts for steaming bowls of soup, rich broths, and earthy aromas. I’m crazy about casseroles, root vegetables, and pots of warm chili. But, pumpkin?
Eh.
I could take it or leave it.
I realize I probably just lost a lot of cred with you all, but in the spirit of full disclosure, I felt it needed to be said.
In that vain, I hope you enjoy this dish. It is perfect for a chilly autumn evening, eaten in a setting where you feel comfortable and cozy, in the company of those you’re most at home with. And with nary a pumpkin in sight.
For those who are disappointed with me and think I’m missing out, don’t worry . . . I’ll probably cave in and bake some pumpkin bread soon.
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Vegan Shepherd’s Pie 
Tweaked just a smidge from the wonderful Fat Free Vegan Kitchen
Serves 6-8
Ingredients:
- 2 lbs potatoes (I used red), cubed (peeled or unpeeled – it’s up to you)
- ½ cup soy milk creamer
- 1 tblspn Earth Balance (or oil or butter)
- 1 medium yellow onion, diced
- 3 large cloves of garlic, minced
- 2 ribs celery, diced
- 8 oz cremini mushrooms, chopped
- 2 cups green beans, chopped into ½ inch pieces (I used frozen)
- 2 cups packed spinach, chopped
- 1 can kidney beans, drained and rinsed
- 1-2 cups vegetable broth
- 1 tblspn Bragg’s Liquid Aminos (could sub soy sauce or tamari)
- 1 tblspn red miso
- 1 tblspn fresh thyme (or 1 tspn dried)
- 1 tblspn fresh rosemary, minced (or 1 tspn dried)
- 1 tspn fresh oregano (or ½ tspn dried)
- ¼ tspn dried, ground sage
- 1 1/2 tblspns corn starch
- 2 tblspns water
- Salt & pepper
Directions:
- Prepare the potatoes by boiling them in a large pot of salted water until tender, about 15 minutes. When tender, drain and toss into a large bowl (if using a hand mixer/masher) or the bowl of a stand mixer. Add soy milk and Earth Balance and sprinkle with a generous amount of salt and pepper. Mix/mash until soft and creamy. Set aside.
- Meanwhile, spray a large cast iron skillet or large sauté pan with cooking spray and warm over medium-high heat. Add the onions and cook until they are soft and begin to brown. Add the garlic, carrots, celery, and mushrooms to the skillet and cook, stirring regularly, about 5 minutes longer.
- Next, add the vegetable broth, Bragg’s, miso, kidney beans, green beans, and herbs. Bring the broth up to a low boil and then reduce heat. Simmer for 10-15 minutes, or until all vegetables are tender and cooked through.
- Add the spinach to the skillet and mix well. Let the spinach wilt over the heat for 2-3 minutes. Finally, mix together the corn starch with the 2 tablespoons water until smooth and stir into the skillet. Cook for a few minutes longer, until the sauce has thickened up a bit. Season to taste with salt and pepper.
- Remove from heat and turn on your broiler to high. If you used a cast iron skillet, leave the vegetables in the skillet at this point and spoon the mashed potatoes evenly onto the top. If you used another sauté pan, transfer the vegetables into an oven-safe baking dish and then continue on by spooning the mashed potatoes onto the top. Place skillet or dish under the broiler for approximately 5 minutes. Serve immediately.
