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

  1. In 12” saucepan, sauté vegetables in oil until tender.
  2. Add crumbles and heat through.
  3. Add tomatoes, beans and spices and heat.
  4. Meanwhile, in a small pot, add butter and flour to the pot and stir.
  5. 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.
  6. After thickened, slowly add back to the vegetable/crumble mixture and simmer. Remove bay leaves.
  7. Transfer the vegetable/crumble mixture to 9x9 pie pan or 8x8 casserole dish which has been coated with cooking spray.
  8. Make instant potatoes by following the recipe per package directions for mashed potatoes with half the butter, extra milk and adding the cheese.
  9. Top mixture with potatoes.
  10. 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.