Vegetarian Shepherds Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 packages Boca Vegetarian crumbles (can use 2 lbs. of lean ground beef or lamb for meat lovers)
2 tablespoons Worcestershire sauce
1/2 cup vegetable or beef stock
1 1/2 cups garden peas
Toping: Cheesy Mashed Potatoes:
4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper
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Directions: |
Directions:Preheat oven at 400 degrees F.
Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the vegetarian crumbles, the Worcestershire sauce and beef stock and cook for about 15 minutes. Season with salt and pepper, to taste. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly.
Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This is an adaptation of a meat shepherds pie. For a meat version cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
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