Vegan shepherd's pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (340 g) Yves Veggie Cuisine Veggie Ground Round; Italian or Original |
| 3 | larges | Baking potatoes |
| 3 | Garlic cloves; minced | |
| 1 | Onion; diced | |
| 1 | Stalk celery; diced | |
| 2 | tablespoons | Vegetarian Worcestershire sauce |
| 1 | teaspoon | Dried tarragon |
| Salt to taste | ||
| ½ | teaspoon | Coarse black pepper |
| 1 | can | (398 ml) corn |
| Paprika | ||
Directions
This recipe has been adapted from an Yves Veggie Cuisine recipe card. The tarragon makes for an unusual but lovely taste.
Boil potatoes until tender. Mash with your favourite milk substitute (I used lowfat soymilk). Set aside. Preheat oven to 350F/180C. Saute onion, garlic and celery in your favourite liquid until tender. Off the heat, add crumbled Veggie Ground Round, Worcestershire sauce, tarragon, salt and pepper. Mix well and transfer to non-stick or Pam-sprayed 1.5l casserole dish (I used a 24 cm pie dish). Spread evenly. Top with corn and cover corn with mashed potato. Sprinkle paprika on top. Bake 25-30 minutes or until golden on top. Serves 4.
Posted to fatfree digest by Hadass Eviatar <eviatar@...> on Dec 16, 1998, converted by MM_Buster v2.0l.