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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.5
  • Total Fat: 3.5 g
  • Cholesterol: 9.2 mg
  • Sodium: 534.0 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 9.7 g
  • Protein: 16.4 g

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

Submitted by: CAMILLE-LEON

Introduction

A proper Vegetarian Shepherd's Pie that tastes as good as my mother-in-law's Old Fashioned Shepherd's Pie does.

My husband absolutely loves this recipe (and he's a meat eater) and I love that my son eats all his veggies when I serve him this for dinner. I make this 3-4 times a month throughout winter-time.
A proper Vegetarian Shepherd's Pie that tastes as good as my mother-in-law's Old Fashioned Shepherd's Pie does.

My husband absolutely loves this recipe (and he's a meat eater) and I love that my son eats all his veggies when I serve him this for dinner. I make this 3-4 times a month throughout winter-time.

Number of Servings: 8

Ingredients

    4-5 medium potatoes
    4 tablespoons cream cheese
    6 oz plain non-fat yogurt
    Half a head of cauliflower
    1 medium bunch of broccoli
    3-4 medium carrots
    1 small can of peas
    Ĺ can french beans or green beans
    1 zucchini
    1 onion
    2-3 cloves of garlic
    Ĺ bell pepper (whatever color you want)
    1 package of ground soy (2 cups)
    2 packets of vegetarian brown gravy

    Salt & Pepper to taste
    Pam Spray
    Pam Butter Flavored Spray

    Note: I use Yves Meatless Ground soy and Hain's Vegetarian Brown Gravy Mix

Directions

Wash the potatoes and cut into quarters. Boil 10 minutes or until a fork goes in easily. Drain and let cool for a minute. Remove peel which should come off very easily. In a large bowl, use an electric hand-mixer to blend the potatoes with the cream cheese and yogurt until light and fluffy. Add Salt & Pepper to taste. Set aside mashed potatoes.


I use the food processor to chop the onion, garlic and bell pepper together. In a large skillet, combine the chopped onion, garlic and bell pepper. Sautee until onion is transparent. Add the whole pack of ground soy. Cook on medium for a couple of minutes. Then add 2 cups of water and two packets of gravy. Lower heat and simmer for about 10-15 minutes so that the gravy thickens up.


I also use the food processor to chop the carrots. I chop the zucchini into small pieces. I break up the cauliflower and broccoli into small pieces. Spray a 13x9 inch pan with Pam. Layer the cauliflower, zucchini, broccoli and carrots into the pan. Drain the peas and rinse and layer them into the pan. Drain the beans and add them too. You can use whatever veggies you like, but all these veggies go into the pan raw (except for canned obviously). Carefully spoon in the soy and gravy mix to cover the veggies. If the gravy looks too thick, you may want to add a tablespoon of water because the veggies need some moisture to cook, but donít add too much water or it will be too watery. Then layer the mashed potatoes on top. Try to cover the top of the veggies completely as this helps to steam and cook the veggies underneath. I also use a light spray of Butter Flavor Pam on top of the potatoes.


Put the whole thing into a preheated oven at 350 degrees for 1 hour. Thatís it.


Enjoy!





Number of Servings: 8

Recipe submitted by SparkPeople user CAMILLE-LEON.






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