Farmer's Pie (Vegetarian Shepherd's Pie) |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
If shepherd's Pie is made w/ lamb & Cottage Pie is made w/ beef, the vege version must be... Farmer's Pie!!! ;) Ingredients:
1 head cauliflower, break into florets & chop stems |
1 tablespoon molly mcbutter |
1 teaspoon garlic powder |
salt & pepper |
1/2 red pepper, chopped |
3 stalks celery, chopped |
1 medium onion, chopped |
8 ounces mushrooms, chopped |
2 tablespoons worcestershire sauce (use vegetarian version to make this recipe vegetarian.) |
1 cup water |
1 vegetable bouillon cube |
2 cups vegetarian ground beef |
2 tablespoons whole wheat flour |
2 tablespoons cool water |
1/4 cup parmesan cheese |
Directions:
1. MASHED CAULIFLOWER TOPPING: Steam or microwave cauliflower until fork tender.
2. Place in food processor and add Molly McButter, garlic powder and salt & pepper.
3. Process until it has a mashed potato-like consistency.
4. VEGETABLE BASE: In a large skillet combine red pepper, celery, onion, mushrooms and worcestershire sauce.
5. Cover & cook until veges are soft.
6. Add bouillon cube, water and ground beef crumbles.
7. Simmer for 5 minutes.
8. Whisk flour w/ 2 Tbls water & stir into skillet to thicken sauce.
9. Pour vege base into casserole dish & top w/ mashed cauliflower.
10. Sprinkle parmesan cheese on top.
11. Broil to brown the top.
12. Enjoy!
|
|