[Vegetarian Shepherd's Pie]
Source: Times Colonist
Ingredients
- 1 tablespoon vegetable oil
- 1 med. onion, finely chopped
- 1 med. carrot, grated
- 1 garlic cloves , crushed
- 680 gram Yves Veggie Ground Round , see notes (comes 340 g Pkg)
- 2 tablespoons flour
- 1 teaspoon ground sage
- 14 ounces tomato sauce
- ½ cup vegetable stock
- 3 lbs. potatoes peeled and quartered
- 1 cup frozen corn kernels
- 1 cup frozen peas
- salt and pepper to taste
- ¼ cup melted butter
- ¾ cups milk
Directions
1. Place the oil in a large, wide skillet or shallow pot and set over medium heat. Add the onion, carrot and garlic and cook 3-4 minutes. Stir in the veggie ground round, flour and sage. Add the tomato sauce and stock. Bring to a simmer and simmer the mixture about 10 minutes, or until the tomato sauce reduces and forms a fairly thick sauce around the veggie ground round. While this occurs, boil the potatoes in lightly salted water until very tender. Preheat the oven to 350º F. |
2. When the vegie ground round mixture has thickened, remove from the heat and stir in the com, peas. salt and pepper. Spoon and spread the mixture into a 9- x 13-inch casserole. when potatoes are tender, drain them well and thoroughly mash. Whip in 2 Tbsp of the butter, milk and salt and pepper to taste. Spread the potatoes over the veggie ground round mixture. Drizzle the potatoes with the remaining butter. Bake for 40-45 minutes, or until golden and bubbly. |
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Notes
Yves Veggie Ground Round is a pre-cooked soy-based crumble that can replace cooked ground meat in recipes. It's sold at most supermarkets.
Categories
VegetarianKeywords
Vegie[ Back to top ]
