Meatless Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.7
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.1 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 9.6 g

View full nutritional breakdown of Meatless Shepherd's Pie calories by ingredient
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Introduction

I made this up when I bought too many potatoes and needed to find a use for them. It turned out to be pretty good; it's one of my family's new favorites. I made this up when I bought too many potatoes and needed to find a use for them. It turned out to be pretty good; it's one of my family's new favorites.
Number of Servings: 6

Ingredients

    3 medium to large potatoes (I use red potatoes)
    3 Tablespoons Earth Balance margarine, separated
    1.5 cups frozen peas
    1.5 cups Morningstar farms burger crumbles
    0.5 cups vegetable broth

    pinch of Paprika (optional)

Directions

Optional- Preheat oven to 350F.

Begin by setting a pot of water to boil.
While that is heating, clean and cube your potatoes (I leave the skins on), then drop them in to boil. Boil potatoes until they are very soft, then strain and mash. I use a mixer to get them fluffy and smooth. Add 2 Tablespoons of Earth Balance (or to taste) while mixing.

Drop the other tablespoon of Earth Balance into a heated skillet, then add burger crumbles and peas. Cook until warm, then add vegetable broth and simmer for 5 minutes.

Pour the peas and burger crumbles into a casserole dish, and drop the mashed potatoes over the top by the spoonful. Carefully spread the mashed potatoes so the pea/crumble mixture is covered.

Sprinkle with paprika if desired.

Optional- place in oven for about 20 minutes until the tops of the potatoes start to get golden.
(Note: All of the ingredients are already hot, so you don't have to put it in the oven unless you want to!)

Slice into wedges like a pie, or just scoop it out and serve.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TAILSFOX.

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