I love this recipe any time of the year, but especially in the winter. It is so hearty and warming.
Vegetarian Shepherd's Pie
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 3 lbs potatoes
- 6 cups diced veggies (green beans, peas, carrots, mushrooms)
- 1 large onion
- 5 cloves garlic, crushed
- Balsamic vinegar, soy sauce and butter (about 1 T or more each for sautéing)
- Mustard to taste (I like about 1 t Grey Poupon)
- 4 cups hamburger or sausage like substitute (I crumble two Morningstar Farms sausages- less at than the real thing and packs at least 10 g of protein each patty)
- 2 cups cheese
- Salt and pepper
Instructions
- Quarter and boil potatoes. When they’re cooked but still somewhat firm, drain and mash. Adding milk while mashing is fine but not too much.
- While boiling potatoes slice mushrooms, and onions and sauté with garlic in about 1 T of butter and equal portions of soy sauce and balsamic vinegar. Try to retain any liquid in the pan as this will become the “gravy” for the pie. When the onions are translucent and mushrooms are brown around the edges, turn off the heat.
- Combine onion/mushroom mix with other veggies (carrots should be lightly steamed first), sausage chunks and some of the cheese. Mix in the mustard in small amounts; sampling until you get a taste you like- to much mustard will be very noticeable.
- Spread vegetable mix on the bottom of a 9x13 baking pan. Top with potatoes, smoothing them out at the top. Cover with cheese if desired.
- Bake at 400° until top is slightly browned and it is warm all the way through.
Notes
If there seems not to be enough “gravy” with the vegetables you can add some flour and a can of vegetable stock). Also, as I'm not eating soy products now, I'm thinking of substituting the soy product with black lentils and/or barley.
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