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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.4
  • Total Fat: 10.8 g
  • Cholesterol: 94.7 mg
  • Sodium: 711.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 17.8 g

View full nutritional breakdown of Vegetarian Mexican Shepherd's Pie calories by ingredient
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Vegetarian Mexican Shepherd's Pie

Submitted by: THEMANDIKAT

Introduction

I went through a few weeks wherein I refused to shop for groceries (money was really tight), and towards the end, I had to get pretty creative with our frozen and canned foods.

I love fusion foods, and I had never tried a british/mexican mix before, so I thought I'd give my take on the idea of a shepherd's pie, but in a more mexican light. The "gravy" certainly isn't gravy at all, but it's a surprisingly tasty dish!

The cheese and egg can be easily omitted or substituted (mmm, daiya!) if you want this to be a vegan recipe! Enjoy!
I went through a few weeks wherein I refused to shop for groceries (money was really tight), and towards the end, I had to get pretty creative with our frozen and canned foods.

I love fusion foods, and I had never tried a british/mexican mix before, so I thought I'd give my take on the idea of a shepherd's pie, but in a more mexican light. The "gravy" certainly isn't gravy at all, but it's a surprisingly tasty dish!

The cheese and egg can be easily omitted or substituted (mmm, daiya!) if you want this to be a vegan recipe! Enjoy!

Number of Servings: 6

Ingredients

    "meat"
    * 1 medium sized onion (I used vidalia)
    * 3 Morningstar Farms Spicy Black Bean Burger Patties
    * 1 can black beans
    * 1 package McCormick Mexican Seasoning
    * 2 eggs

    Toppings

    * 3 cups Cauliflower (mine was frozen)
    * Cheddar Cheese, 1 cup, shredded (optional)
    * Salsa (optional to garnish)

    (if you want to add another fat like sour cream, greek yogurt, or avocado, I'm sure it'd be good on this too.)

Directions

Alright, let's see if we can get this thing made without a hitch.. I didn't use any measuring cups, so I'm guessing a little on the proportions, but I'm 90% sure this is right (I'll make it soon just to be sure!)...

scramble and break up the 3 black bean patties with the chopped onion until they're starting to brown, and add the black beans (I prefer them rinsed) and the package of mexican seasoning. If you don't have a package, I've used chili powder, cumin, and garlic powder in a pinch... And you might want to save some for the very top, just because it looks so dern good.

Once those ingredients are well mixed and cooked (I like them almost burnt, but that's just me!), spread them in a medium sized casserole dish (I think I used a 9x13" baking pan.. It was glass).. Beat the 2 eggs and spread them evenly throughout the mixture (this will help the topping stay separate and it'll give it a little more solidity)... Bake just long enough for the eggs to solidify (It was about 12 minutes for me on 375, but different ovens, you know..)

While your other mixture's baking, cook yourself up about 3 cups of cauliflower (however you like it.. I'm sure baked would be delicious, but I boiled mine for convenience, and I know you can microwave it too). Once it's cooked, mash/puree it (I used a food processor, but a blender, a stick mixer, or a really good arm and a fork should be able to pull it off) until it looks like mashed potatoes. I'm not a huge fan of potatoes, but I'm sure you could use them instead. I like the zing and the added nutrients of cauliflower. Anyway, sorry, so once the cauliflower is mashed and looking delicious, add the remaining mexican seasonings (if you saved any, otherwise any of the aforementioned seasonings would work swell. If you don't have any of those, use salt and get some on your next shopping trip! They're great to have on hand!) and about half of the cheese.

Once your oven starts smelling deeeelicious and your mixture doesn't wobble when lightly shaken, throw the cauliflower puree on top, add the remainder of the cheese and any more seasonings you feel like adding to taste, and bake on the top rack until it's starting to look cooked (I like it brownish)... Serve with anything you like, but it's delicious with a good helping of salsa and maybe a little greek yogurt if you're feeling naughty. ^_^

It makes 6 fairly good sized servings... But I'd still serve it with a salad, since it's hard to not have seconds!

I hope I'm not being too audacious in calling this a shepherd's pie. It's more of a shepherd's pie-inspired creation. Let me know if you plan on making it! It's not exactly whole food, but it's still pretty darn tasty and full of protein and fiber. ^_^

Number of Servings: 6

Recipe submitted by SparkPeople user THEMANDIKAT.






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Member Ratings For This Recipe

  • Super recipe. I used 1/2 mashed sweet potatoes and 1/2 mashed potatoes with broccoli trees. Used white kidney instead of black beans (someone is allergic to black). Added layer of corn before baking! Scrumptious - 3/15/13

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  • Sounds yummy, have to fiddle with this idea! - 3/16/11

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