SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 320.0
  • Total Fat: 15.4 g
  • Cholesterol: 1.7 mg
  • Sodium: 582.0 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Vegetarian Shepherd's pie calories by ingredient
Report Inappropriate Recipe

Vegetarian Shepherd's pie

Submitted by: GABIROLA
Vegetarian Shepherd's pie

Introduction

The perfect Shepherd's pie, Argentinean style. And you cannot even tell it does not have real meat! The perfect Shepherd's pie, Argentinean style. And you cannot even tell it does not have real meat!
Number of Servings: 8

Ingredients

    1 large red pepper, diced
    1 large green pepper, diced
    1 large onion, diced
    10 tbsp margarine
    1 package Morningstar vegetarian ground beef
    1 cup vegetable broth
    1/4 cup raisins
    50 grams green olives, diced
    5 medium potatoes, boiled or microwaved
    1/2 cup skim milk
    ground pepper, salt, oregano, parsley, crushed red pepper, paprika, italian seasoning, etc. to taste.

Directions

In a large pot heat 8 tbsp margarine and sautee onions for 5-10 min, then add red and green peppers and sautee for another 10 min. Move vegetables to the sides of the pot, add frozen fake ground beef to the center, cover and let thaw for 2 min on low heat. Stir and add 1 cup hot vegetable broth, salt, ground pepper and desired spices. Cover and simmer for approx. 30 min, mixing often to avoid burning the bottom of the pot. When ready, add raisins and olives and spread on the bottom of a baking pan.
Mash potatoes, adding milk and 2 tbsp margarine (add more milk if needed). Salt and pepper to taste.
Spread mashed potatoes on top of "meat".
Sprinkle with parmesan cheese and add fresh parsley as garnish if desired.
Cook in oven at 350 for 20 min.
Enjoy!

Number of servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user GABIROLA.






Great Stories from around the Web


Rate This Recipe