Vegetarian Shepherd's Pie with Garlic Romano Potat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Filling Ingredients:1 pound vegetable protein meat substitute1/2 cup chopped onion 1 teaspoon dried rosemary 1 teaspoon dried basil 1 (8 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes, drained 30 oz frozen mixed vegetablesTopping Ingredients:2-2/3 cups of instant mashed potato flakes2-2/3 cups of water1 cup of fat free milk4 tablespoons of butter or margarine1/2 cup grated Romano cheese 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon dried oregano
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13 x 9 baking dish*.
FILLING INSTRUCTIONS
1. Place the vegetable protein and onion in a skillet over medium heat. Season with rosemary and basil. Cook until vegetable protein is evenly brown; drain grease.
2. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
TOPPING INSTRUCTIONS **
1. In a pot, bring water to a boil. Add potato flakes, milk, butter, cheese, garlic, salt, and oregano.
2. Top filling mixture with the mashed potatoes. Add more water and milk to reach spreading consistency.
3. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
* Use a deep dish pan to prevent it from bubbling over in the oven.
** Instead of instant potatoes for the topping, you can use 2 pounds red potatoes, 1/2 cup butter/margarine, 1/3 cup milk, 1/2 cup grated Romano cheese, 2 tablespoons minced garlic, 1 teaspoon salt, and 1 teaspoon dried oregano.
Number of Servings: 8
Recipe submitted by SparkPeople user CARIOCGL.
FILLING INSTRUCTIONS
1. Place the vegetable protein and onion in a skillet over medium heat. Season with rosemary and basil. Cook until vegetable protein is evenly brown; drain grease.
2. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
TOPPING INSTRUCTIONS **
1. In a pot, bring water to a boil. Add potato flakes, milk, butter, cheese, garlic, salt, and oregano.
2. Top filling mixture with the mashed potatoes. Add more water and milk to reach spreading consistency.
3. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
* Use a deep dish pan to prevent it from bubbling over in the oven.
** Instead of instant potatoes for the topping, you can use 2 pounds red potatoes, 1/2 cup butter/margarine, 1/3 cup milk, 1/2 cup grated Romano cheese, 2 tablespoons minced garlic, 1 teaspoon salt, and 1 teaspoon dried oregano.
Number of Servings: 8
Recipe submitted by SparkPeople user CARIOCGL.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 11.5 g
- Cholesterol: 18.7 mg
- Sodium: 949.4 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 8.8 g
- Protein: 18.3 g
Member Reviews
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LYRICM
I like suggestions for preparing the TVP for filling, but it would be so much better with fresh or frozen vegetables (frozen no harder to use and more flavorful and nutritious). definitely also worthwhile to make fresh mashed potatoes rather than dried (buy pre-cooked if short of time) - 3/16/08