Vegetarian Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Omit the dairy products and this is an easy vegan meal. The veggies listed below are the ones my family likes. You can make it with any combination you like. Ingredients:
2 heads cauliflower, broken into florets |
2 tablespoons butter |
2 tablespoons milk |
salt and pepper |
1 red pepper, chopped |
1 turnip, cubed |
1 zucchini, chopped |
2 eggplants, cubed |
3 stalks celery, chopped |
1 medium onion, chopped |
8 ounces mushrooms, chopped |
1/4 cup vegetable broth |
2 tablespoons worcestershire sauce |
1 tablespoon flour |
1/4 cup parmesan cheese, grated |
Directions:
1. Prepare the topping: Steam the cauliflower until it is soft. Mash it with the butter and milk. Set aside.
2. In a large sillet combine the veggies and cook until soft - using the vegetable broth, one tablespoon at a time, to keep them from sticking to the pan.
3. Sprinkle the cooked veggies with the flour. Add the Worcestershire sauce, and mix thoroughly.
4. Pour the veggies into an ungreased casserole dish and top with the mashed cauliflower.
5. Sprinkle the Parmesan over all.
6. Bake at 350 F for 30-40 minutes.
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