Recipe: Shepherd’s Pie 

Summary: Makes 8 servings of 1-1/4 cups. shepherds-pie

Ingredients for Potato Topping

  • 8 large russet potatoes, peeled (4 lbs/1.8 kg purchased)
  • 3-4 tbsp olive oil
  • 1/2 cup fortified soymilk or rice milk
  • 1/2 tsp salt
  • 1/4 tsp white or black pepper

Preparation time: 3 minute(s)

Cooking time: 3 minute(s)

Ingredients for Base

  • 12 oz Yves Veggie Ground Round (2 packages)
  • 2-2/3 c diced onion
  • 6 cloves garlic, minced
  • 1-1/2 c chopped celery
  • 1 tbsp olive oil
  • 2 tbsp + 2 tsp Vegetarian Worcestershire sauce (such as Wizard Brand, without anchovies)
  • 2 tbsp tamari, Bragg Liquid Soy or soy sauce
  • 1 tsp salt (optional)
  • 1/2 tbsp tarragon
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 14 oz can creamed corn
  • 14 oz niblets corn (canned and drained, or frozen)
  • 1/4 tsp paprika

Instructions

  1. Preheat oven to 350 ° F.
  2. Cut each potato into thirds and cook in boiling water until tender.
  3. *Meanwhile, in a skillet, sauté onion, garlic and celery in oil over medium-high heat until soft.*
  4. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, tamari, salt (if using), tarragon, thyme, pepper and mix thoroughly.
  5. Transfer Veggie Ground Round mixture to sprayed or lightly oiled 9 by 13-inch (23 by 33 cm) casserole dish.
  6. Spread mixture and pack evenly.
  7. Mix creamed corn and corn kernels.
  8. Spread corn mixture over Veggie Ground Round mixture.
  9. Drain potatoes, add oil, soymilk, salt, and pepper and mash until fluffy.
  10. Evenly spread potato topping over corn. Sprinkle top with paprika.
  11. bake for 20 minutes or until heated through.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Number of servings (yield): 8

Culinary tradition: USA (General)

Copyright ©

Vesanto Melina and Joseph Forest, Cooking Vegan (US), Cooking Vegetarian (Canada)

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