Crisp Vegetarian Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb ground Boca3 cloves garlic, crushed/minced1/2 medium white onion, chopped1 cup fresh mushrooms, sliced or chopped2 medium ears corn, decobbed12 large carrot sticks, chopped5 oz peas, frozen1 package of your favorite individual instant potatoes, about 1 cup prepared (I usually choose Betty Crocker Butter & Herb)4 oz of your favorite shredded cheese (I go for Sargento 2% Mexican)**FOR A COMPLETELY VEGAN RECIPE:substitute as desired for the mashed potatoes and cheese**
1. Preheat oven to 400F. Prep a 13X9 glass baking dish with nonstick spray.
2. Put water for potatoes on to boil as directed by package.
3. In a skillet over medium heat, brown onion and garlic and allow to saute until onions are nearly translucent. Add boca to warm. Season to taste with your favorite herbs & seasonings. Remove from heat. Do not drain.
4. If you haven't already, complete your potatoes. Then, again, remove from heat.
5. Begin to layer items in baking dish. Place the boca mixture on the bottom as evenly as possible. Next layer the mushrooms, corn, carrots, then peas.
6. Carefully spoon potatoes over your vegetables. Use a fork to complete the spreading and to add decorative ridges. (It is highly encouraged to play with your food on this step!)
7. Place in oven. Check after 60 minutes. You are looking for the liquids to be bubbly. Check every 10 minutes until you notice this.
8. Remove casserole from oven. Change oven to broil. While waiting for the oven to heat, sprinkle cheese over potatoes as desired. I like a lot of cheese but that's up to you. I also like to sprinkle a little paprika over the cheese for a mild but extra little kick.
9. Return casserole to oven then allow approximately 5-10 minutes for cheese to melt and to reach your desired level of browning and crisping of the ridges we made in the potatoes. If you don't want any crispy or brown, stay nearby and watch for the melting to complete.
10. Allow to cool, then enjoy!
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user MUSICTURNSMEON.
2. Put water for potatoes on to boil as directed by package.
3. In a skillet over medium heat, brown onion and garlic and allow to saute until onions are nearly translucent. Add boca to warm. Season to taste with your favorite herbs & seasonings. Remove from heat. Do not drain.
4. If you haven't already, complete your potatoes. Then, again, remove from heat.
5. Begin to layer items in baking dish. Place the boca mixture on the bottom as evenly as possible. Next layer the mushrooms, corn, carrots, then peas.
6. Carefully spoon potatoes over your vegetables. Use a fork to complete the spreading and to add decorative ridges. (It is highly encouraged to play with your food on this step!)
7. Place in oven. Check after 60 minutes. You are looking for the liquids to be bubbly. Check every 10 minutes until you notice this.
8. Remove casserole from oven. Change oven to broil. While waiting for the oven to heat, sprinkle cheese over potatoes as desired. I like a lot of cheese but that's up to you. I also like to sprinkle a little paprika over the cheese for a mild but extra little kick.
9. Return casserole to oven then allow approximately 5-10 minutes for cheese to melt and to reach your desired level of browning and crisping of the ridges we made in the potatoes. If you don't want any crispy or brown, stay nearby and watch for the melting to complete.
10. Allow to cool, then enjoy!
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user MUSICTURNSMEON.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 4.1 g
- Cholesterol: 10.0 mg
- Sodium: 500.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.2 g
- Protein: 19.6 g
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