Veggie Burger Shepherd's Pie

Vegan_Painter's Note:

Here's a GREAT comfort food recipe from "Vegan Planet" by Robin Robertson. It's easy & delicious & will wow even the non-vegetarians in the house. :-) Great with a side salad.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 large yellow onion, chooped
• 1 large carrot, chopped
• 4 ounces white mushrooms, chopped
• 1 tablespoon tomato paste
• 2 tablespoons tamari or 2 tablespoons other soy sauce
• 1 cup of basic vegetable broth
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh marjoram
• salt & fresh ground pepper
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water
• 3 frozen veggie burgers, thawed and crumbled
• 1/2 cup frozen green pea
• 1/4 cup ground walnuts
• 3 cups mashed potatoes (try a mix of Yukon and sweet potatoes or squash & parsnips)
• 1/4 teaspoon paprika

Directions:

1. Preheat oven to 375°F Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt and pepper to taste. Stir in cornstarch mixture and simmer to thicken slightly, about 1 minute.
2. Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika and drizzle with 1 tbsp of olive oil.
3. Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.

Reviews

[Dominick & Amanda]

I used this recipe as a guide to use up some leftovers I had. I followed the recipe for the liquid except I used a little bit of a can of diced tomatoes instead of the tomato paste since it was what I had. The flavor was delicious. I added broccoli and half a green pepper, but didn't have any mushrooms :( Very good recipe! Thanks for posting. :)

[magpie diner]

I'm becoming a huge fan of Robin Robertson's recipes...this was great. I had a bunch of potatoes to use up, so once the mash was made, this was really a snap to make. The only thing I'd be tempted to change is the amount of soy....all depending on the saltiness of the broth you use, it could be too salty. We used corn instead of peas, just what we had. Anyway, great use of veggie burgers! Thanks for sharing!

[Patticake24]

This was delicious! I didn't miss the meat at all! Since there are only two of us in the house we had leftovers and it was still great a few days later!