Shepherd’s Pie
I’ve adapted a recipe at Allrecipes to make it to my liking. I cut this recipe in half and it served 4. For a vegan version, substitute the butter for vegan butter and the cheese for soy or omit it all together.
INGREDIENTS
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 bag Morningstar Farms Griller Crumbles
- Splash of vegetarian worchestershire sauce (optional)
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 3/4 cup vegetable broth
- 1/2 cup frozen peas, thawed
- 1/4 cup shredded Cheddar cheese
DIRECTIONS
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
- Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.
Rating: 
5 out of 5 penguins thought this was excellent comfort food!
