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Vegatarian Shepherd’s Pie

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Level: Easy

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Description

Vegetarian shepherd’s pie tastes meaty and hearty, yet it’s low in fat and cholesterol!

Ingredients

  • FOR THE SHEPHERDS PIE:
  • 1 whole Small Onion, Small Dice
  • 2 whole Small Carrots, Small Dice
  • 1 whole Small Turnip, Small Dice
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Olive Oil
  • 12 ounces, weight Veggie Ground (veggie Protein Crumbles), Frozen Or Refrigerated
  • ½ teaspoons Herbes De Provence, Or Italian Seasoning
  • 2 Tablespoons Flour
  • ⅓ cups Dry White Wine
  • 1-½ cup Vegetable Broth, Unsalted
  • 2 Tablespoons Soy Sauce, Low Sodium
  • 1 Tablespoon Honey
  • Black Pepper To Taste
  • ½ cups Green Beans, Stems Removed Then Cut Into 1 Inch Pieces (frozen Beans Can Be Substituted)
  • ½ cups Frozen Peas
  • ½ cups Shredded Cheddar Cheese
  • FOR THE CHEESY MASHED POTATOES
  • 2 pounds Waxy Potatoes (such As Yukon Gold), Washed And Cut Into 1 ½ To 2 Inch Cubes (peeled Or Unpeeled, It’s Up To You)
  • 2 Tablespoons Butter
  • 4 ounces, weight Reduced Fat Velveeta Processed Cheese, Grated Or Cut Into ½ Inch Cubes Or Smaller
  • ¾ cups Milk, Warmed
  • Salt And Pepper, to taste

Preparation

For the pie:

1. Preheat oven to 375 F.
2. In a large skillet over medium heat sweat the onions, carrots, turnips, and garlic in the olive oil.
3. When the onions are translucent add the veggie ground and the herbs de Provence. Break the veggie ground up in the pan as it heats.
4. When the veggie ground is heated, stir the flour into the mixture, cook and stir for about 3 minutes (to cook the rawness out of the flour).
5. Add the white wine and cook until the wine is absorbed into the veggie ground.
6. Add the vegetable stock, soy sauce, honey and black pepper, bring to a simmer.
7. Once the liquid is simmering add the fresh green beans and cook for about 2 minutes. (If using frozen beans, add them at the same time as the frozen peas).
8. Then add the frozen peas, stir and remove from the heat.
9. Transfer the veggie mixture into an 8 x 11 x 2 inch baking dish.
10. Spread the Cheesy Mashed Potatoes (recipe below) over the top of the mixture.
11. Sprinkle the grated cheese over top of the potatoes.
12. Bake for about 30 minutes; until the shepherd’s pie is bubbling up at the sides, and the top of the potatoes is golden in color.
13. Let the pie rest for at least 10 minutes before serving.

*Note: Unsalted vegetable broth is used in this recipe, if you only have broth containing sodium, then reduce the amount of soy sauce. Try 1 tablespoon of soy sauce and give it a taste, if it needs more you can add more.

For the cheesy mashed potatoes:

1. In a 3-quart saucepan, cover the potatoes with water by at least an inch. Cook over high heat until the water comes to a boil, add a little salt to the water and turn the heat down and maintain a low boil. Cook until the potatoes are fork tender, about 10 minutes (depending on the size of the potatoes).
2. Drain the potatoes well and return them to the pot.
3. Mash the potatoes.
4. Add the butter, cheese, milk, salt and pepper to the pan; stir just to combine (do not over work the potatoes). If the cheese isn’t melting, put the lid on the pot and cook over medium low for just a couple of minutes, stirring a couple of times until the ingredients are combined.

Serve the potatoes over shepherd’s pie or as a side dish.

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