Veg sheperds pie

Discussion in 'Food & Beverage' started by Daemonic, Sep 9, 2010.

  1. Daemonic

    Daemonic Registered Member

    I got this somewhere else and modified it today to make it better so here is the improved version of what I got...


    • 4 medium potatoes, diced
      2 Tbsp. margarine
      1/4 cup soy milk or liquid nondairy creamer
      Salt and pepper, to taste
      1 medium onion, finely chopped
      1 Tbsp. vegetable oil
      12 oz. faux ground beef-style crumbles (try Yves® Veggie Ground Round)
      1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
      1 6-oz. can mixed peas and carrots, drained
      Salt, garlic powder, pepper, and red pepper flakes, to taste
    1 6-oz can of corn • Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
    • In a medium pan, sauté the onion in the oil until translucent.
    • In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
    • Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
    1 6 oz can of corn

    Basically, I added corn and replaced cayenne with pepper flakes. The veggies had been lacking and corn seemed like a good choice.
     
    Last edited: Sep 9, 2010

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