Easy Vegetarian Recipes

I found this ‘meaty’ Shepherd’s Pie recipe from the VegCooking.com website. It’s a wonderful alternative to a regular Shepherd’s Pie that will satisfy the staunchest meat-eater - like my father-in-law. He’s a meat n’ potatoes kind of guy if ever you’ve met one, but he still requests this dish from me just about every time I see him. Enjoy!

Ingredients
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 cayenne, to taste

Directions
• 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.

Tip
Make the whole recipe even if you’re just feeding a few, or just yourself! Leftovers are just as good, and you’ll be glad you have some the next day.

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