November 9, 2011 | 6 Comments »
If you know me, then you know that the closer it gets to Thanksgiving the more anxious I get. I start planning out my Thanksgiving feast and eventually decide I can’t wait for Thanksgiving dinner. Then I end up caving in and making a cheater version beforehand. Maybe you remember me talking about this last year when I made those awesome Thanksgiving taquitos? See? I told you! This happens EVERY year!
Well, this year I decided to try something different. Something not fried and on the healthier side. But equally comforting and delicious! I made the guys a traditional shepherd’s pie and while I was at it my version just sort of came to me. I took 2 of the Gardein Savory Stuffed Turk’y(s?) I had saved in the freezer and cooked them according to the instructions on the package. Once they finished cooking I sliced them up into chunks. I tossed it into a 9×9 inch baking dish along with 1 cup of frozen mixed veggies. Since I didn’t have the gravy packet that came with the turk’y (I used it last time I made them… I seriously eat more gravy than food, it’s sad) I had to make my own. My quick and easy go to gravy is this brown gravy from Happy Herbivore. I took 1/2 cup of the prepared gravy and tossed it into the baking dish and mixed it all up. Then I topped it all off with some mashed sweet potatoes. All I did was bake 2 medium sweet potatoes until tender. Then mashed them up with a 1/2 cup unsweetened coconut milk (not the canned stuff), 1 tablespoon vegan butter, and a dash of cinnamon. Then bake the shepherd’s pie for about 20 minutes at 375°. Serve with the remaining gravy.
This was definitely enough to keep me satisfied until Thanksgiving. Seriously good stuffs!