Thursday, 31 October 2013

Shepherd's Pie

A quick and easy weeknight meal, vegetarian shepherd's pie, and you really won't miss the meat. With the use of veggie ground, a tofu based ground "meat" it's often hard for people to tell, unless you tell them.


1 pkg of Yves Veggie Round Ground or Tofurkey ground original
1 cup frozen peas
1 cup frozen corn
1 yellow onion, diced
5-6 russet potatoes, cut up into large pieces
1 tbsp cumin
1 tbsp smoked paprika
2 tbsp of butter
1 tbsp olive oil
Salt and pepper


Preheat oven to 375 degrees. Boil potatoes, when they are cooked mash and add salt, pepper and butter. Meanwhile in a pan on medium heat add olive oil and diced onion. Sautee for 5 minutes until onions are soft. Add veggie ground. If using Yves, it tends to be a little drier, so you will need to add about 1/4-1/2 cup of water as you go to keep the mixture moist. It does not need to be cooked, just warmed. Before adding any water, break up the veggie ground and add cumin, paprika, salt and pepper. Gradually add water as needed.

In a baking dish (about a 9x13) add frozen peas and corn, no need to defrost. Add veggie ground mixture on top, spreading evenly. Top with mashed potatoes and put into a 375 degree oven uncovered for 30 minutes.

When you are ready to serve, broil on high for 2 minutes watching carefully so it does not burn, and you should get nice crispy bits for your potato topping.

Serve and enjoy.

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