Meat Eating Husbands Love This Shepherds Pie Food
MEATLESS SHEPHERD'S PIE
I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.
Provided by PBShakes
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
MEAT EATING HUSBANDS LOVE THIS SHEPHERDS PIE!
A hearty meatless, dairy free shepherds pie! I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!
Provided by kimmouse
Categories Savory Pies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
- Add some salt and pepper and a sprinkle of garlic powder.
- Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
- Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
- Add the broth and soy milk along with the cornstarch and flour.
- Let the mixture come to a boil, stirring frequently.
- Sauce will thicken up a bit.
- Season with salt and pepper if you need to.
- When all the vegetables are cooked, remove from heat.
- Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
- Cover with the potatoes and smooth them down.
- Sprinkle the top with nutritional yeast and French fried onions.
- Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
- Serve with garlic toast or fresh bread. Enjoy!
- Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
- Either way it is delicious!
Nutrition Facts : Calories 241.2, Fat 3, SaturatedFat 0.4, Sodium 90.1, Carbohydrate 47.2, Fiber 8.9, Sugar 6, Protein 10.7
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