Vegetarian Shepherd’s Pie
4 Servings
2/3 bag frozen mix vegetables (or corn, green beans, peas)
½ medium onion chopped
½ cup diced celery
½ cup diced carrots
peas
1 tbsp garlic cloves, finely chopped
½ package Crumbles or cooked lentils
¾ can mixed beans
½ can chopped tomatoes
2 bay leaves
1 tsp chili powder
1 tsp dried sage
1 tsp dried thyme
1 tsp dried basil
Salt and pepper to taste
1 cup vegetable broth
1-2 tbs butter
1/2 cup red wine
1-2 tbsp flour
4 servings instant mashed potatoes
1/3 cup cheddar cheese
- In 12” saucepan, sauté vegetables in oil until tender.
- Add crumbles and heat through.
- Add tomatoes, beans and spices and heat.
- Meanwhile, in a small pot, add butter and flour to the pot and stir.
- Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
- After thickened, slowly add back to the vegetable/crumble mixture and simmer. Remove bay leaves.
- Transfer the vegetable/crumble mixture to 9x9 pie pan or 8x8 casserole dish which has been coated with cooking spray.
- Make instant potatoes by following the recipe per package directions for mashed potatoes with half the butter, extra milk and adding the cheese.
- Top mixture with potatoes.
- Bake at 375°F for 20-25 minutes or until the potatoes begin to turn a golden brown. Place cookie sheet under dish to catch splashes. Allow to sit for a few minutes before serving.