Vegetarian Shepherd’s Pie

Name: Vegetarian Shepherd’s Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 4 large potatoes, peeled and cubed; 1 tablespoon butter; 1 tablespoon onion, finely chopped; 1/4 cup cheddar cheese, shredded; salt and pepper; 5 carrots, chopped; 1 tablespoon vegetable oil; 1 onion, chopped; 1 celery, chopped; 1 (12 ounce) package Morningstar Farms Meal Starters Grillers recipe crumbles; 1 teaspoon vegetarian worcestershire sauce (optional); 2 tablespoons all-purpose flour; 1 tablespoon ketchup; 3/4 cup vegetable broth; 1/2 cup frozen peas, thawed; 1/4 cup cheddar cheese, shredded

Submitted by HEATHER H.

"I made changes to the classic recipe to make this delicious vegetarian dish. Serve with brown gravy or ketchup. (1008977, come to think of it, 5 carrots does seem like a lot... I don't recall how many I used when I made it, but I believe I just used a large handful of baby carrots)"

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photo by HEATHER H.

Ready In:: 55mins
Ingredients:: 16
Serves:: 8

ingredients

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon onion, finely chopped
¹⁄₄ cup cheddar cheese, shredded
salt and pepper
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 celery, chopped
1 (12 ounce) package Morningstar Farms Meal Starters Grillers recipe crumbles
1 teaspoon vegetarian worcestershire sauce (optional)
2 tablespoons all-purpose flour
1 tablespoon ketchup
³⁄₄ cup vegetable broth
¹⁄₂ cup frozen peas, thawed
¹⁄₄ cup cheddar cheese, shredded

directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.

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Reviews

Very tasty! I did not mash the carrots...just chopped them and cooked with the onions and celery. It was so delicious. I love having these vegetarian comfort foods.

jlallan
loved this recipe! i used yves ground round in replacement of the morningstar farms crumble. I also used only 1 large carrot that i chopped up and steamed. I did not mash the carrots and add them as a layer, i just mixed them in right after the mixture was cooked and thickened. so so yummy, even non vegetarians loved it!

birdinhand
This is very very good. It is perfect for a cold night. Its the best comfort food. I don't like using so many carrots so usually I only add in 2. I think its the perfect amount. Other than that, its wonderful just the way it is

1008977
This was a most excellent recipe! I made it almost exactly as posted but used the Quorn brand crumbles, which my family prefers and is soy free for my soy allergic son. Very filling and it was nice to have a 'traditional' American down home cooking that is significantly healthier and vegetarian!

pixieglenn
Absolutely delicious! I used to love traditional Shepherd's Pie before I became a vegetarian and I've finally found a great veggie equivalent!!

vegchef19