Vegan Shepherd's PieSubmitted by: MOMMYSWAMI
IntroductionThis is a little bit higher in calories than dishes I usually make but this is so worth it for me. Being Irish I grew up eating the non-vegan version of this dish and couldn't give it up. This is my son's favorite dish ever. This is a little bit higher in calories than dishes I usually make but this is so worth it for me. Being Irish I grew up eating the non-vegan version of this dish and couldn't give it up. This is my son's favorite dish ever.
1 package frozen spinach
3 Tbsp Earth Balance (on special occasions I use a LOT of this because it's so yummy but I hold back on most days)
1/2 cup of PLAIN soymilk (or if you're being decadent, soy creamer)
1 package Gimme Lean Sausage Style
8 oz. block of Cheddar Style soy cheese
Preheat oven to 350.
While water begins to boil, cut the potatoes into small cubes. They'll cook faster. Heat the spinach. Brown Gimme Lean in 1 Tbsp. Earth Balance.
When water boils, add potatoes and boil until very soft.
Drain and lightly press excess water out of spinach.
Shred cheddar soy cheese.
Whip or mash potatoes with Earth Balance, soymilk, and lots of salt and pepper.
Pat Gimme Lean into the bottom of a pie plate or tarte pan. Top with mashed potatoes, then spinach and finally shredded cheese. I also like to add a little more pepper to the top but that's up to you.
Bake for 25 to 30 minutes. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYSWAMI.