Recipe Archives->Vegetarian->Shepherds Pie 16

Vegetarian Shepherd's Pie

2 medium sweet potatoes, cut into small cubes
2 medium russet potatoes, cut into small cubes
salt for potatoes
1 T olive oil
2 shallots, chopped
1 yellow onion, chopped
2 cloves garlic, minced
12 oz. package soy crumbles 
0.65 oz. vegetarian, gf dark brown gravy mix
1 2/3 c. water
2 c. frozen peas and carrot pieces (or use fresh)
2/3 cup 2% milk (or soymilk or ricemilk)
4 tsp. butter/casein-free ghee/margarine
1/2-1 tsp. garlic powder or garlic Mrs. Dash
salt and pepper

Place potatoes in a large pot.  Add about 1 tsp. of salt to the
potatoes. Cover the potatoes with water. Turn the heat to high and
bring to a boil. When the water is boiling, turn the heat to medium.
Let it simmer 15 min. or until potatoes are tender.

Preheat oven to 350 degrees F.

Heat oil in a large skillet over med. heat. Add shallots and onion,
and cook 4-5 minutes, or until onion and shallots begin to be
translucent. Add garlic; cook one minute. Add soy crumbles, and
cook three minutes or until crumbles are heated through.

Sprinkle gravy mix into the skillet, and stir it all together. Pour
in water, stir, and bring to a simmer. Add carrots and peas, and
allow mixture to simmer about 10 minutes, stirring occasionally.

Drain potatoes, and mash with milk and butter.  Season with garlic
seasoning, salt, and pepper to taste.

Spread vegetable mixture into a deep casserole dish. Top with mashed
potatoes. Bake 25-35 minutes, or until vegetable layer starts to
bubble.

Printable version: shepherds-pie16.txt.