“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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
  5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
  6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
  7. Bake uncovered for 30-35 minutes.

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