The Black Flamingo: Shepherd's Pie

The Black Flamingo - Recipe #1

In the book, Michael’s mother makes this dish for virtually every special occasion. And since she is vegan, she even makes it with soy beef in one scene:

“Mummy,’”says Anna, who has already started eating, ‘“this tastes funny.’” ‘It’s soy beef,” says Mum. “I wanted to see if you could tell the difference.” — Excerpt from The Black Flamingo, by Dean Atta

One lunchtime in B24, Daisy and I share cold but tasty shepherd’s pie from my black Tupperware box. I ask Daisy “Why do you say you’re white? Are you ashamed of being mixed?” — Excerpt from The Black Flamingo, by Dean Atta

Ingredients

• 4 russet potatoes, peeled and cubed

• 1 onion, chopped

• 2 large carrots, chopped

• 3 garlic cloves, minced

• 1 lb vegan beef (I used Gardein Ultimate Beefless Ground)

• 1 cup frozen peas

• 3 cups vegetable broth

• 2 Tbsp brown sugar

• 2 Tbsp soy sauce

• 1 tsp apple cider vinegar

• 1/4 tsp allspice

• 1/2 tsp black pepper

• 1 Tbsp fresh thyme leaves

• 1 Tbsp fresh rosemary, chopped

• 3 Tbsp tomato paste

• 2 Tbsp flour

• 4 Tbsp vegan butter

• 1 cup creamy oat milk (or other unsweetened plant milk)

• Salt, to taste

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Boil potatoes in a large pot of salted water until fork tender (about 10-15 min). Return to pot and set aside.

3. In a large skillet or pot over medium-high heat, saute onions, carrot, and garlic until soft (deglaze with veg broth if needed).

4. Add vegan beef and cook until heated through.

5. Add frozen peas and vegetable broth and stir.

6. Add sugar, soy sauce, vinegar, allspice, pepper, thyme, and rosemary and stir well.

7. Add tomato paste and flour and stir well to coat. Turn heat to low and continue cooking while you make the potatoes!

8. To your large pot of boiled potatoes, add vegan butter, oat milk, salt, and pepper (both to taste!) and mash well.

9. Add vegan beef mixture to a large casserole dish and spread evenly.

10. Top with mashed potatoes and spread evenly.

11. Use a fork to help even out the potatoes and to seal the edges.

12. Cook for 30 min (or until top begins to brown).

13. Garnish with fresh herbs and enjoy!