Vegetarian Shepherd's Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my meat-less version of my grandma's old family favorite. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 -4 garlic cloves, minced |
12 ounces veggie crumbles (boca or morning star) |
1 (14 1/2 ounce) can corn, drained |
1 (14 1/2 ounce) can peas, drained |
1 -1 1/2 teaspoon creole seasoning or 1 -1 1/2 teaspoon chili powder |
2 teaspoons soy sauce or 2 teaspoons braggs liquid aminos |
1 cup vegetable stock |
3 -4 cups mashed potatoes |
salt and pepper |
Directions:
1. Saute the onion and garlic in a large skillet over medium high heat for about 5 minutes or until soft.
2. Add the package of soy crumbles, soy sauce or Braggs, creole seasoning and vegetable stock.
3. Let soy crumbles simmer in the liquid until heated through for about 10-12 minutes, or until most of the liquid is evaporated.
4. Next, add the can of peas, and stir until combined and heated through.
5. Add this to a large baking dish.
6. Next, add a the corn over the top.
7. Add salt and pepper to taste.
8. Finally top witht he leftover meashed potatoes.
9. Bake in a preheated 350 degree oven for about 30 minutes, or until potatoes begin to brown slightly.
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