Meatless Shepherd's Pie

Submitted by PBShakes

"I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it."

 

• Ready In: 55mins
• Ingredients: 19
• Serves: 4

ingredients

• For the topping

• 1 1⁄2 lbs potatoes, peeled and roughly chopped
• 1 1⁄2 lbs parsnips, peeled and chopped
• 1⁄3 cup plain soymilk
• 1 tablespoon butter
• 1 teaspoon garlic, minced
• salt
• pepper

• For the filling

• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 1 medium carrot, chopped fine
• 1 cup mushroom, sliced
• 1 cup canned peas
• 9 ounces soy crumbles or 9 ounces quorn pieces
• 2 cups vegetable stock
• 4 tablespoons flour
• 2 tablespoons vegetarian worcestershire sauce
• 1 teaspoon dried ground sage
• 1 pinch crushed red pepper flakes
• pepper

directions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
7. Bake uncovered for 30-35 minutes.

Reviews

[Shelley G.]

I made this last night and it was I must say the best cottage pie I have had, I used the ketchup as suggested and frozen veggies, the gravy was just the right consistancy, I am keeping this one for sure!!

 

[loof751]

Tasty vegetarian meal! I didn't make this vegan (but did keep it vegetarian) and I used the equivalent amount of chopped up mushrooms instead of the soy crumbles. The worcestershire sauce gave this a nice hearty flavor and I did like the parsnips too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013

 

[Student Cook]

I only used 1 lb of parsnips and they were still overwhelming, I dont think i am used to the flavor. Over all this was very good and healthy. We ate leftovers with Ketchup on top and that was really good.