Vegetarian spin on shepherd's pie
So many variations are out there and every person who makes it swears that it is the most authentic way to make it.
That makes it an easy dish to rebuild as a vegetarian version.
You can make this with leftover mashed potatoes or instant ones, or you can make quick mashed potatoes before beginning the filling.
If you are making fresh mashed, start by peeling and cubing the potatoes and boiling them until they are soft.
Mash them in a bowl with half a stick of butter and a quarter cup of milk. Add in salt and chili powder to taste. Set aside.
Preheat the over to 400 degrees.
Heat up the olive oil in a large, non-stick skillet over medium heat. Saute the onions, peppers and garlic for about five minutes, stirring frequently.
Add the frozen recipe crumbles. Recipe crumbles are like ground-up veggie burgers, for those who aren’t familiar with them.
Stir frequently until thoroughly cooked, then add corn and peas.
Stir in the veggie broth and Braggs or soy sauce.
Add the roux powder or gravy mix to thicken the sauce. Add more if the sauce is still looking watery, then stir in the rest of the spices and let it simmer for a few minutes.
Spoon the filling into a casserole dish and top with mashed potatoes, then sprinkle some shredded cheese or Daiya on top.
I like to make them in smaller individual dishes so that they can be served that way or refrigerated in the individual dishes for easy reheating later.
Bake for 15-20 minutes or until the cheese is melted and slightly browned.
2 to 3 tbsps olive oil
1 package frozen recipe crumbles
1/2 yellow onion, diced
1 green pepper, diced
1 clove garlic, minced
3/4 cup frozen corn
3/4 cup frozen peas
1 cup vegetable broth
1 tbsp Braggs liquid aminos (can sub soy sauce)
2 tbsps. instant roux powder or vegetarian gravy mix
1/4 tsp. roasted cumin
1 tbsp. sriracha
1 tsp. salt
For mashed potatoes:
5 to 6 potatoes, cubed
1/4 cup milk or soy milk
1/2 stick margarine
1/2 tsp. chili powder
1/2 tsp. salt
Shredded cheese or Daiya for topping