Vegetarian Shepherd’s Pie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I made changes to the classic recipe to make this delicious vegetarian dish. Serve with brown gravy or ketchup. (1008977, come to think of it, 5 carrots does seem like a lot... I don't recall how many I used when I made it, but I believe I just used a large handful of baby carrots) Ingredients:
4 large potatoes, peeled and cubed |
1 tablespoon butter |
1 tablespoon onion, finely chopped |
1/4 cup cheddar cheese, shredded |
salt and pepper |
5 carrots, chopped |
1 tablespoon vegetable oil |
1 onion, chopped |
1 celery, chopped |
1 (12 ounce) package morningstar farms meal starters grillers recipe crumbles |
1 teaspoon vegetarian worcestershire sauce (optional) |
2 tablespoons all-purpose flour |
1 tablespoon ketchup |
3/4 cup vegetable broth |
1/2 cup frozen peas, thawed |
1/4 cup cheddar cheese, shredded |
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.
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