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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it. Ingredients:
1 1/2 lbs potatoes, peeled and roughly chopped |
1 1/2 lbs parsnips, peeled and chopped |
1/3 cup plain soymilk |
1 tablespoon butter |
1 teaspoon garlic, minced |
salt |
pepper |
1 tablespoon olive oil |
1 medium onion, chopped fine |
1 medium carrot, chopped fine |
1 cup mushroom, sliced |
1 cup canned peas |
9 ounces soy crumbles or 9 ounces quorn pieces |
2 cups vegetable stock |
4 tablespoons flour |
2 tablespoons vegetarian worcestershire sauce |
1 teaspoon dried ground sage |
1 pinch crushed red pepper flakes |
pepper |
Directions:
1. Preheat oven to 350°F.
2. Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
3. Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
7. Bake uncovered for 30-35 minutes.
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