Best Tex Mex Vegetarian Shepherds Pie Recipes

Tex Mex Shepherd's Pie image

Provided by Parsley

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 24

1 1/2 lbs ground beef
1/2 cup chopped onion
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1 -2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste
1/2 cup shredded cheddar cheese
8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
1 tablespoon diced green chilis
1/2 teaspoon salt (or to taste)
1 teaspoon chives
1/4 teaspoon pepper

Steps:

In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
Return to hot pot and mash with butter, milk, and sour cream.
Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
Evenly spread potatoes over cheese layer in the pan.
Evenly sprinkle potatoes with remaining 1/2 cup cheese.
Bake at 350 for 25-30 minutes.

Nutrition Facts : Calories 536.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 90.3, Sodium 650.5, Carbohydrate 52, Fiber 7.5, Sugar 3, Protein 28.1

Vegetarian Shepherd's Pie image

Provided by Demirep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/3 cup yves vegetarian ground beef
3/4 cup undrained canned corn
1 cup frozen peas
3 medium carrots, diced
3 medium cooking onions, diced
4 medium potatoes, cooked
2 medium sweet potatoes, cooked
1/4 cup all-purpose flour
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon olive oil
2 cups vegetable stock
3 tablespoons ketchup
3 tablespoons soy sauce
1/2 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3 garlic cloves, diced

Steps:

In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
Continue to mash according to your taste, until desired texture is achieved.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
Stir.
Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
Spread the mashed sweet potato and potato over top using a rubber spatula.
Bake, uncovered for 45 - 60 minutes.
This recipe also freezes very nicely.