Vegetarian Shepherd's Pie
"This is a meat-free version of the original. Of course, if you prefer to use ground beef you could, but I think this recipe tastes just as good without it. In fact, some of my meat-eating friends couldn't tell the difference!"
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 6 medium potatoes, peeled and quartered
- 500 g vegetarian ground beef
- 1⁄2 red pepper, chopped
- 1⁄2 onion, chopped
- 3 button mushrooms, sliced
- 2 stalks celery, chopped
- 1 tablespoon flour
- 2 tablespoons butter
- 3 tablespoons milk
- 1 cup parsley, chopped
- salt and pepper, to taste
- olive oil
- 1 1⁄2 cups water
- 1 vegetable stock cube
- 1⁄2 cup cheddar cheese, shredded (optional)
directions
- Boil the potatoes in a medium saucepan until cooked.
- Meanwhile, heat some oil in a frying pan and saute the celery, mushrooms, red pepper and spring onions for two minutes.
- Add the vegetarian"beef" along with the water and stock cube.
- Let simmer for further 5 minutes.
- Add flour and simmer until thickened.
- When potatoes are cooked, mash together with butter, milk, parsley, salt and pepper.
- Pour contents of frying pan into a casserole dish.
- Top with mashed potatoes and sprinkle with cheese, if desired.
- Broil in your oven for about 5 minutes or until brown on top.
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Reviews
-
I really liked this dish. The veggie beef/veggie cheese just don't taste the same as the real thing... so don't let your expectations of this dish get on the wrong track. If you're looking for a good vegan version of comfort food, this is a winner. And super easy!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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