VEGGIE BURGER SHEPHERD'S PIE

VEGGIE BURGER SHEPHERD'S PIE image

Yield 6 people

Number Of Ingredients 16

Ingredients

2 tbsp olive oil
1 large yellow onion, chooped
1 large carrot, chopped
4 oz white mushrooms, chopped
1 tbsp tomato paste
2 tbsp tamari or other soy sauce
1 cup of basic veggie broth
1 tsp minced fresh thyme or 1/2 tsp dried
1 tsp minced fresh marjoram or 1/2 tsp dried
salt & fresh ground pepper
1 tbsp cornstarch dissolved in 2 tbsp water
3 frozen veggie burgers, thawed & crumbled
1/2 cup frozen green peas
1/4 cup ground walnuts
3 cups of mashed potatoes (try a mix of yukon & sweet potatoes or squash & parsnips)
1/4 tsp paprika

Steps:

1. Preheat oven to 375 degrees F. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms & cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt & pepper to taste. Stir in cornstarch mixture & simmer to thicken slightly, about 1 minute. 2. Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas & walnuts. Taste & adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika & drizzle with 1 tbsp of olive oil. 3. Bake until the potatoes are hot & bubbly & the top is golden brown, about 30 minutes. Serve hot.

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