Shepherd's Pie (Vegetarian)
- Number of Servings: 6
Ingredients
.50 cup Butter, salted 1 medium (2-1/2" dia) Onions, raw 1 cup, diced Celery, raw 8 cup Stove Top Stuffing - Whole Wheat (dry mix) (by JENNLAVOIE) 2 tsp Sage, ground .50 tsp Marjoram, dried .50 tsp Thyme, ground .50 tsp Celery seed .25 tsp Paprika .50 tsp Salt 1 tsp Pepper, black 1 tbsp Parsley 1 serving Knorr Vegetable Bouillon, 1 cube (by LUCKY-13) 2 cup (8 fl oz) Water, tap 8 small (1-3/4" to 2-1/2" dia.) Potato, raw 1 stalk, large (11"-12" long) Celery, raw 1 tsp, crumbled Bay Leaf 1 clove Garlic 3 tbsp Butter, salted 1/4 cup Sour Cream or heavy cream1/2 tsp Salt Mushroom Cream Gravy:2 Tbsp Butter 1 cup, pound Mushrooms, sliced2 Tbsp Butter2 Tbsp. flour11/2 cup Water2 Vegetable Bouillon cube2 Tbsp Heavy Cream 1 tsp Garlic Salt
Peel potatoes and place in large kettle of cold water. Add celery, bay leaf, and garlic. Bring to a boil, cover, and simmer for 20-30 minutes or until potatoes are tender.
While potatoes are cooking, prepare stuffing. In large heavy saucepan, melt butter. Add onion, and celery. Saute until vegetables begin to soften. Add bread cubes, sage, marjoram, thyme, celery seed, paprika, sea salt, and pepper. Mix well. Dissolve 1 vegetable bouillon in 2 cups boiling water. Add to stuffing, and mixwell. Steam, covered, over very low heat, stirring frequently, for 15 minutes.
Preheat oven to 375 degrees. Prepare mashed potatoes. In small Skillet, melt butter, and add dream. Heat until hot, but do not boil. Remove bay leaf and garlic, and place potatoes in food processor or mash by hand, mixing in butter-cream mixture. Add sea salt and pepper to taste and whip thoroughly.
Place stuffing in oven-proof casserole. Top with mashed potatoes. Bake in oven for 30-45 minutes or until potatoes have formed a golden crust. Prepare Mushroom Cream Gravy while pie bakes.
Mushroom Cream Gravy:
In large heavy skillet, melt 2 Tablespoons butter. Add mushrooms, and saute until mushrooms are soft and have released a dark brown juice. Remove mushrooms from pan with slotted spoon. Pour juice into measuring cup and reserve.
In same skillet, melt 2
Tablespoons butter. Add flour, and stir with whisk to combine. Add mushroom liquid, and continue stirring with whisk as gravy thickens. Slowly add water, whisking continuously, and add bouillon. whisk to dissolve bouillon. Add cream, salt, and garlic. At this point mushrooms may be added to gravy, or you may serve it plain over shepherd's pie.
Serving Size: serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user LORETTWELCH.
While potatoes are cooking, prepare stuffing. In large heavy saucepan, melt butter. Add onion, and celery. Saute until vegetables begin to soften. Add bread cubes, sage, marjoram, thyme, celery seed, paprika, sea salt, and pepper. Mix well. Dissolve 1 vegetable bouillon in 2 cups boiling water. Add to stuffing, and mixwell. Steam, covered, over very low heat, stirring frequently, for 15 minutes.
Preheat oven to 375 degrees. Prepare mashed potatoes. In small Skillet, melt butter, and add dream. Heat until hot, but do not boil. Remove bay leaf and garlic, and place potatoes in food processor or mash by hand, mixing in butter-cream mixture. Add sea salt and pepper to taste and whip thoroughly.
Place stuffing in oven-proof casserole. Top with mashed potatoes. Bake in oven for 30-45 minutes or until potatoes have formed a golden crust. Prepare Mushroom Cream Gravy while pie bakes.
Mushroom Cream Gravy:
In large heavy skillet, melt 2 Tablespoons butter. Add mushrooms, and saute until mushrooms are soft and have released a dark brown juice. Remove mushrooms from pan with slotted spoon. Pour juice into measuring cup and reserve.
In same skillet, melt 2
Tablespoons butter. Add flour, and stir with whisk to combine. Add mushroom liquid, and continue stirring with whisk as gravy thickens. Slowly add water, whisking continuously, and add bouillon. whisk to dissolve bouillon. Add cream, salt, and garlic. At this point mushrooms may be added to gravy, or you may serve it plain over shepherd's pie.
Serving Size: serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user LORETTWELCH.
Nutritional Info Amount Per Serving
- Calories: 744.7
- Total Fat: 36.2 g
- Cholesterol: 83.7 mg
- Sodium: 2,280.9 mg
- Total Carbs: 97.5 g
- Dietary Fiber: 14.9 g
- Protein: 14.6 g
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