Veggie Burger Shepherd's Pie
photo by magpie diner
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chooped
- 1 large carrot, chopped
- 4 ounces white mushrooms, chopped
- 1 tablespoon tomato paste
- 2 tablespoons tamari or 2 tablespoons other soy sauce
- 1 cup of basic vegetable broth
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh marjoram
- salt & fresh ground pepper
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons water
- 3 frozen veggie burgers, thawed and crumbled
- 1⁄2 cup frozen green pea
- 1⁄4 cup ground walnuts
- 3 cups mashed potatoes (try a mix of Yukon and sweet potatoes or squash & parsnips)
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 375°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 and cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt and pepper to taste. Stir in cornstarch mixture and simmer to thicken slightly, about 1 minute.
- Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika and drizzle with 1 tbsp of olive oil.
- Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used this recipe as a guide to use up some leftovers I had. I followed the recipe for the liquid except I used a little bit of a can of diced tomatoes instead of the tomato paste since it was what I had. The flavor was delicious. I added broccoli and half a green pepper, but didn't have any mushrooms :( Very good recipe! Thanks for posting. :)
-
I'm becoming a huge fan of Robin Robertson's recipes...this was great. I had a bunch of potatoes to use up, so once the mash was made, this was really a snap to make. The only thing I'd be tempted to change is the amount of soy....all depending on the saltiness of the broth you use, it could be too salty. We used corn instead of peas, just what we had. Anyway, great use of veggie burgers! Thanks for sharing!
-
I made this mostly as written, I subbed portobellas for white mushrooms and dried herbs for fresh and lastly, red bell pepper for carrot (no carrots on hand) This was delicious overall though next time I will likely get rid of the store bought veggie burger either with homemade or barley. Thanks for posting, this will no doubt be a versitle recipe.
Tweaks
-
I made this mostly as written, I subbed portobellas for white mushrooms and dried herbs for fresh and lastly, red bell pepper for carrot (no carrots on hand) This was delicious overall though next time I will likely get rid of the store bought veggie burger either with homemade or barley. Thanks for posting, this will no doubt be a versitle recipe.
-
I'm becoming a huge fan of Robin Robertson's recipes...this was great. I had a bunch of potatoes to use up, so once the mash was made, this was really a snap to make. The only thing I'd be tempted to change is the amount of soy....all depending on the saltiness of the broth you use, it could be too salty. We used corn instead of peas, just what we had. Anyway, great use of veggie burgers! Thanks for sharing!
-
I used this recipe as a guide to use up some leftovers I had. I followed the recipe for the liquid except I used a little bit of a can of diced tomatoes instead of the tomato paste since it was what I had. The flavor was delicious. I added broccoli and half a green pepper, but didn't have any mushrooms :( Very good recipe! Thanks for posting. :)
RECIPE SUBMITTED BY
I am an artist from Portland, Maine ... I do a painting a day & post it to my blog paintsquared.com. I love art, pets, food, family & friends ... not necessarily in that order!
We eat vegan at home & I try hard to eat vegan all of the time. It can be tricky in social settings! :-) I am having a lot of fun experimenting with different vegan recipes at home.