Meatless Shepherd's Pie

Recipe by PBShakes
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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