Vegetarian Shepherd's Pie

"Shepherd's Pie without the meat - but who would notice? Not one of those veggie and bean filled vegetarian versions, this one looks and tastes like the real deal! If you're vegan, I'd suggest recipe #345380 - Olive Oil Mashed Potatoes for the mashed potatoes. With regard to the review that suggests it is very runny, please view my photo; I've made this 30+ times and have never had that issue! I do recommend you let it set 15 minutes before serving, though."
 
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photo by Katzen photo by Katzen
photo by Katzen
Ready In:
1hr 5mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Toss the potatoes and garlic cloves into a pot of boiling water and boil until potatoes are just tender.
  • While the potatoes and garlic boil, add the oil and onion to a pan on medium heat and cook until onions are transparent; add the garlic, ground beef substitute, and frozen peas. Simmer until peas are no longer frozen. Add Worcestershire sauce, fresh ground pepper, and salt, if needed, to taste. Set aside.
  • When potatoes are tender, drain well and mash (with garlic), add sour cream, shredded cheese, and milk, and mash again. Add salt and pepper to taste.
  • In a 9" deep dish baking dish (I use a round glass dish), first add the ground beef mixture, and pat down. Pour the creamed corn over, and spread evenly. Dollop the mashed potato and carefully spread evenly. Sprinkle with paprika. Cook at 375 for 45 minutes, or until the centre is hot and creamed corn is just starting to bubble through.

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Reviews

  1. This was very runny. The stars won't stay when I click, OK think I got this right.<br/>We couldn't eat the left-overs
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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