Vegetarian Shepherd's Pie |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My boyfriend is a vegeterian, I eat meat and it is sometimes a challenge to find good recipes we will both eat and enjoy. This one was in a Cooking Light magazine, I altered it slightly to meet our tastes and is very tasty for both the veggie and meat eater. Ingredients:
1 tablespoon vegetable oil |
1 1/2 cups diced onions |
3 garlic cloves, minced |
1 (12 ounce) package meatless fat free soy crumbles (such as boca) |
1/4 cup flour |
1 1/2 cups low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 (11 ounce) can whole kernel corn, drained |
1 (20 ounce) package refrigerated mashed potatoes |
1/2 cup low-fat sour cream |
2 tablespoons butter |
Directions:
1. Preheat oven to 375.
2. Heat oil in a large non-stick skillet over medium heat.
3. Add onion and cook 5 minutes or until tender stirring frequently.
4. Add garlic, cook 3 more minutes stirring frequently.
5. Stir in meatless crumbles.
6. Combine flour, milk, salt and pepper in small mixing bowl, stirring with whisk.
7. Add to pan, bring to simmer and cook 2 minutes.
8. Place in 11 x 7 inch baking dish.
9. Top with corn.
10. Prepare potatoes according to package directions.
11. Stir sour cream and butter into potatoes.
12. Spread potatoes evenly over corn.
13. Bake at 375 for 30 minutes or until browned.
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