Vegetarian Shepherds Pie

18 ingredients
12 steps

Ingredients

  • 6 whole Large Potatoes, Peeled And Cubed
  • 10 Tablespoons Butter, Divided Use
  • 1 whole Onion, Chopped
  • 2 Carrots, Peeled And Chopped
  • 1/2 cups Celery, Chopped
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Dried Basil
  • 14- 1/2 ounces, weight Canned Italian Stewed Tomatoes
  • 3 Tablespoons Tomato Paste
  • 1 teaspoon Red Pepper Flakes
  • 12 ounces, weight Bag Of Veggie Crumbles (vegetarian Hamburger)
  • 1/2 cups Vegetable Or Beef Broth
  • 2 teaspoons Worcestershire Sauce
  • Salt And Pepper, to taste
  • 4 ounces, weight Softened Cream Cheese
  • 1/2 cups Warm Milk
  • 14- 1/2 ounces, weight Canned Green Beans, Drained
  • 1/2 cups Shredded Parmesan Cheese

Directions

  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add potatoes and cook until tender but still firm, about 15 minutes.
  3. 3
    While the potatoes boil, use a large cast iron skillet and saute onions, carrots, celery and garlic in 2 tablespoons of butter over medium heat until they are soft.
  4. 4
    Stir in the basil, tomatoes, tomato paste, red pepper flakes, veggie crumbles, broth and Worcestershire sauce.
  5. 5
    Simmer for 10 minutes on medium low, stirring occasionally and add salt and pepper to taste.
  6. 6
    When potatoes are tender, drain and mash them with 4 tablespoons of butter, cream cheese, milk and salt to taste.
  7. 7
    Spread the green beans in an even layer on top of the vegetable/crumble mix.
  8. 8
    Next spread the mashed potatoes on top.
  9. 9
    Dot with little pats of remaining butter and sprinkle with Parmesan cheese.
  10. 10
    Bake for 15 minutes then broil for a few minutes longer until nice and deliciously golden brown!
  11. 11
    (Dont have a cast iron skillet?
  12. 12
    Just transfer mixture to a baking dish before adding green beans and potatoes and bake as directed.)

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