Vegetarian Shepherds Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 238.4
- Total Fat: 2.1 g
- Cholesterol: 1.5 mg
- Sodium: 358.3 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 8.4 g
- Protein: 13.6 g
View full nutritional breakdown of Vegetarian Shepherds Pie calories by ingredient
Introduction
A basic recipe for vegetarian shepherds pie- can be changed up in many ways. Whether you want to use something other than veggie ground round and lentils, like black beans or chick peas, or whether you want to omit the cheese in the potatoes and just make it vegan. A basic recipe for vegetarian shepherds pie- can be changed up in many ways. Whether you want to use something other than veggie ground round and lentils, like black beans or chick peas, or whether you want to omit the cheese in the potatoes and just make it vegan.Number of Servings: 8
Ingredients
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Yves Veggie Ground Round - 1 package
1 can Lentils
2 large/medium carrots
3 stalks celery
garlic
mushroom gravy or gravy of your choice
6-8 potatoes
Cheese (quantiy in recipe is for 1/2 cup shredded)
1/2 cup Soy Milk
Seasonings of choice (I used fresh thyme, basil and sage)
Directions
Peel potatoes and place in water to boil.
Preheat oven to 350.
While potatoes are boiling, saute (I just "water fried" everything so as to not add any oil) garlic, celery and carrots. Add onion if you'd like (I didn't have any on hand). Add a bit of water to start cooking the carrots. Cover and stir often. Add veggie ground round and lentils (used canned lentils for ease of use). Add seasonings and stir well. Keep at a medium heat.
Add gravy or gravy mix. If you wish to thicken a bit, you can mix some cornstarch and water in a small bowl and gradually add to meat mixture.
Once potatoes are cooked, drain and add soy milk and cheese. Mash well, or to your liking.
Baking pan- I found this worked in a 9x9 baking pan, but you can use whichever size you have that works for you. I started out making this and thought it would fill a 9x12- so the smaller pan was a judgement call.
Lightly spray pan with non-stick spray, scoop in meat mixture.
Carefully place mashed potatoes on top- dolloping and smoothing to cover the entire top with your mashed potatoes. Place in oven and bake for about 20-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SLIM4LIFE09.
Preheat oven to 350.
While potatoes are boiling, saute (I just "water fried" everything so as to not add any oil) garlic, celery and carrots. Add onion if you'd like (I didn't have any on hand). Add a bit of water to start cooking the carrots. Cover and stir often. Add veggie ground round and lentils (used canned lentils for ease of use). Add seasonings and stir well. Keep at a medium heat.
Add gravy or gravy mix. If you wish to thicken a bit, you can mix some cornstarch and water in a small bowl and gradually add to meat mixture.
Once potatoes are cooked, drain and add soy milk and cheese. Mash well, or to your liking.
Baking pan- I found this worked in a 9x9 baking pan, but you can use whichever size you have that works for you. I started out making this and thought it would fill a 9x12- so the smaller pan was a judgement call.
Lightly spray pan with non-stick spray, scoop in meat mixture.
Carefully place mashed potatoes on top- dolloping and smoothing to cover the entire top with your mashed potatoes. Place in oven and bake for about 20-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SLIM4LIFE09.
Member Ratings For This Recipe
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