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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkge. veggie hamburger (best are Yves Meatless Ground or Light Life Smart Ground)
either 1 C Campbell’s condensed tomato soup (right out of can, not diluted) or 1 C vegetarian mushroom gravy (or cream of mushroom soup, undiluted)
1 onion, chopped
1 red pepper, chopped
1 C mushrooms, sliced
1 can corn, drained
1 C peas
1 C sliced carrots
1 C French green beans
1 ½ - 2 lbs. potatoes (3 large ones)
8 T butter (1 stick)
¼ C nutritional yeast (not necessary but makes the mashed potatoes richer)
½ C milk or cream
salt, pepper, other seasonings of choice
Directions:
Directions:
Peel and quarter the potatoes and boil in salted water until tender (about 20 minutes).

Melt 4 T butter in a large frying pan.
Sauté onions, carrots, mushrooms and peppers in butter until tender over medium heat. Mix in meat crumbles, corn, peas, green beans and whatever sauce you are using. Set aside.

Mash potatoes in a bowl and add milk/cream. Add nutritional yeast if you are using it. Add salt and pepper to taste.

In a baking dish, spread “meat” sauce as the bottom layer. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.

Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil the last few minutes if necessary to brown top.


Serves 4.
Personal Notes:
Personal Notes:
This recipe can be made either vegetarian or vegan. There are two variations of the sauce – one with a tomato soup base and one with a mushroom gravy base.

 

 

 

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