Shepherd’s Pie

2020-04-27
  • Servings: 4
  • Prep Time: 25m
  • Cook Time: 40m
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Nutritional Info

This information is per serving.

  • Calories

    300
  • Fat

    30

Ingredients

  • Mashed Potato Top Layer:
  • 4 cups leftover mashed potatoes
  • 1/2 cup unsweetened soymilk
  • Beef Substitue and Vegetable Bottom Layer:
  • 1-12 oz. package Boca crumbles or other beef substitute
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup frozen, sliced carrots
  • 1/2 cup frozen peas
  • 2 garlic cloves, minced or pressed
  • 1/2 cup vegan Worcestershire (I used Wizard’s)
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1 tsp. Italian seasoning
  • 1 Tbsp. vegetable oil
  • 3 Tbsp. water
  • paprika to sprinkle on top
  • non-stick spray

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Reheat the mashed potatoes in a medium saucepan over medium heat, stirring in 1/2 cup unsweetened soymilk. Stir and cook for 3 to 5 minutes, until heated through.

Step 3

In a large skillet, over medium-high heat, saute onions, garlic, and celery in vegetable oil and water for 10 minutes. Add the carrots and peas and cook over medium heat for 5 more minutes. Stir in the Worcestershire sauce, Italian seasoning, salt, and pepper. Reduce heat to medium-low and add Boca crumbles. Stir and break up the crumbles. Cook for 5 minutes. Spray a 2-quart baking dish with non-stick spray and add the beef substitute/vegetable mixture.

Step 4

Top with mashed potatoes and smooth out. Sprinkle with paprika.

Step 5

Bake at 350 degrees F for 30-40 minutes.

Bon Appetit!

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