Vegan Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
--3 cups leftover mashed potatoes--1 bag Quorn Meatless Grounds--2 cloves garlic, chopped--2 1/2 cups frozen vegetables (I used roasted corn and peas)--1 medium onion, chopped finely, or 1 T onion flakes--1/2 tsp seasoned salt--1/2 tsp onion powder--1/4 tsp black pepper--1/4 tsp paprika (then a bit more for garnish)--1 cup water
I modified the recipe to veganize it, but if you want the original recipe, see below (for non-vegan version). In my version, just dump all ingredients into the crockpot, stirring spices into grounds and vegetables before adding mashed potatoes. Top with potatoes and sprinkle paprika on top. Slow cook for 4-6 hours. Top with cheese (Daiya to stay vegan) for added flavor. Enjoy!
I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.
Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.
Serving Size: Makes 8 Large Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEFILTER.
I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.
Someone will ask about using raw meat. I'm sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didn't do it. If you are going to try, I'd cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.
Serving Size: Makes 8 Large Servings
Number of Servings: 6
Recipe submitted by SparkPeople user JULIEFILTER.
Nutritional Info Amount Per Serving
- Calories: 326.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 145.3 mg
- Total Carbs: 65.9 g
- Dietary Fiber: 12.6 g
- Protein: 16.5 g
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