Proper Vegetarian Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4-5 medium potatoes4 tablespoons cream cheese6 oz plain non-fat yogurtHalf a head of cauliflower1 medium bunch of broccoli3-4 medium carrots1 small can of peas½ can french beans or green beans1 zucchini1 onion2-3 cloves of garlic½ bell pepper (whatever color you want)1 package of ground soy (2 cups)2 packets of vegetarian brown gravySalt & Pepper to tastePam SprayPam Butter Flavored SprayNote: I use Yves Meatless Ground soy and Hain's Vegetarian Brown Gravy Mix
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 don’t 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. That’s it.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CAMILLE-LEON.
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 don’t 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. That’s it.
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CAMILLE-LEON.
Nutritional Info 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
Member Reviews