Crock Pot Shepherd’s Pie (**freezer meal option)
1 C frozen peas
1 C frozen corn
1 C mini carrots, chopped
1 C mushrooms, chopped
vegetable broth
salt/pepper to taste
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4 yukon potatoes*
a little bit of milk and butter
(paprika and pats of butter, optional)
1 C frozen corn
1 C mini carrots, chopped
1 C mushrooms, chopped
vegetable broth
salt/pepper to taste
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4 yukon potatoes*
a little bit of milk and butter
(paprika and pats of butter, optional)
*Bake the potatoes and mash them up with a bit of butter and milk.
Add the vegetables to the crock pot, add enough broth to cover them. Add the mashed potatoes on top, and sprinkle with paprika and pats of butter, if you like. Cook for 4-6hrs. Then remove lid and cook for 30-45 minutes more. For even crispier taters, put the crock into a 450F oven for about 5 minutes before serving.
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**For a freezer meal option- add the first 4 ingredients in a baggie and fill it with some vegetable broth to cover the veggies. When ready to use it, thaw in fridge, then pop it into the crock pot and top with the mashed potatoes.**
I've tried making this three times, using the instructions for the freezer version, and each time I make it it comes out as a soup of liquified mashed potatoes, peas, and carrots. It seems as though the mashed potatoes disintegrate by the time the cooking is finished. I followed the directions as closely as I could. The only thing is that I had to guess at whether to cook on high or low as your recipe doesn't say. My crock pot can either do high for 4 or 6 hours, or low for 8 or 10 hours. I had tried high for 6 hours first, and thought that maybe the high temperature is what made it soupy, so I tried it on low for 8 hours, but only letting it cook for 6... still soupy. Then I tried making a larger batch of potatoes to go on top, and that didn't seem to make any difference. Any suggestions? It tastes ok, the consistency just isn't quite what I was expecting.
ReplyDeleteI haven't tried this yet but, since the mashed potatoes are completely cooked already before they are added to the crock, I probably wouldn't make them till the rest of the vegetables are almost fully-cooked, then put the hot mashed potatoes on top of the other vegetables just before I transfer the crock to the oven. I would also include some cornstarch or another thickener in the vegetable mixture to thicken the broth and the liquid the vegetables naturally release as they cook.
DeleteDon't add the potatoes until the veggies are some what cooked. That should help with the consistency.
DeleteTry adding 1/2 cup of Quinoa to suck up the extra liquid
DeleteNot vegan if it has dairy....
ReplyDeleteAlmond milk was used. duh...
DeleteYet it doesn't say in the recipe at all and references BUTTER not Earth Balance or vegetable oil spead... DUH....?!?!?
Deletepretty sure they meant vegan milk and butter....
ReplyDeletewe made this last night, it was delicious :)
I have noticed most, if not all vegan recipes that reference milk usually have suggestions after (almond, soy, hemp etc) or they say specifically say "nut milk" or "milk alternative" and then usually they don't use the word "butter" at all but always say Earth Balance. I've never seen a recipe simply say "milk and butter" that was a vegan recipe
DeleteDon't put the mashed potatoes until the last 3 hrs if you are getting a soupy mess.
ReplyDeleteEverything in our recipes is VEGAN. If it is does not specifically say VEGAN milk, it goes without saying that we used...Almond, Oat, Hemp, Coconut milks etc. {You can see in the photo ALMOND milk is being used for this recipe. ;) }
Enjoy!
I am making this today. Just realized it doesn't say to cook on high or low. I was going to stay safe and cook on low for 5.5 hours. And reading the comments, I was going to let the veggies cook for 3 hours and then add the mashed potatoes for the last 2.5. Hoping it works!!
ReplyDelete