Veggie Shepherd's Pie
"This recipe is one that I found on the Yves site. This pie has become my 16 year old's favorite dinners. It tastes as good as it looks!"
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 5 large russet potatoes, peeled (4 lbs purchased)
- 3⁄4 tablespoon olive oil
- 1⁄2 cup soymilk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 (1 lb) packages vegetarian ground beef (Yves)
- 2 cups onions, diced
- 6 garlic cloves, minced
- 2 cups celery, chopped
- 1 tablespoon olive oil
- 2 tablespoons vegetarian worcestershire sauce
- 2 tablespoons soy sauce
- 2 teaspoons tarragon
- 1⁄2 teaspoon pepper
- 14 ounces creamed corn
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
directions
- Preheat oven to 350°F.
- Cut each potato into thirds and cook in boiling water until tender.
- Meanwhile, in skillet, saute onion, garlic and celery in oil over medium-high heat until soft.
- Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
- Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13" casserole dish.
- Spread mixture and pack evenly.
- Spread corn over Yves Veggie Ground Round mixture.
- Drain potatoes, add oil, milk, salt, pepper; mash until fluffy.
- Spread potato over corn and sprinkle with paprika.
- Bake for 20 minutes or until heated through.
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RECIPE SUBMITTED BY
Because of severe allergies and health issues I have been vegan for 7 years. I was vegetarian for 10 years prior, so did not have to make too much of a transition.
I have 2 teenage boys, a wonderful boyfriend, and an adorable mini-dashund puppy.
