MEATLESS SHEPHERD'S PIE
I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.
Provided by PBShakes
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
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