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    Vegetarian Shepherd’s Pie aka “Cottage” Pie

    March 7, 2019

    Shepherd’s Pie, made with lamb and sometimes called Cottage Pie, which is made with beef, is a staple when it comes to comfort food. Fluffy mashed potatoes that sit atop a wonderfully beefy meat mixture with a few veggies thrown in for fun, cooked to resemble a pie,and in some cases, actually is baked inside of a pie crust. Now you can make it Vegetarian and even Vegan, by using Beyond Meat Beyond Burger. I am a huge fan of the burgers – they cook and taste – in my opinion – (I am not a spokesperson and am not getting paid for this post) – better than the real thing. And if you are trying to cut meat out of your diet, these are truly the best tasting “burgers” around. You can also make this dairy free and vegan by using veggie broth instead of butter and milk in your mashed potatoes with the same fluffy results.

    Most Shepherd’s Pie recipes call for peas, and while I love peas, my husband does not. In my recipe I have replaced the peas with yellow squash.  My version is oil free, dairy free, and quite honesty – delicious!  I hope you agree.

    Vegetarian Shepherd’s Pie aka Cottage Pie

    Ingredients

    1/4 cup veggie broth (my favorite is Zoup!)

    2 Beyond Meat Beyond Burger patties (I do not recommend using the crumbles!)

    2 carrots, diced

    1 yellow squash, diced

    1 large onion, diced

    1 Teaspoon garlic powder

    1 Tablespoon tomato paste

    2 Tablespoons Worcestershire Sauce (Vegan brand optional)

    1/2 Teaspoon black pepper

    Salt (optional)

    2 -3 cups of prepared mashed potatoes –  I use instant and make them with broth and water, no butter and no milk. You can also use fresh mashed potatoes as well.

    (Please note – this is for a small casserole – 8×8 or smaller. Double the recipe for a larger dish)

    Instructions

    Preheat oven to 400 degrees.

    Saute onions, carrots, garlic and squash until soft and translucent in your veggie broth.

    Add tomato paste, Beyond Burger and Worcestershire sauce, breaking apart the burger as it cooks. Cook for 15 minutes or until all the broth has reduced. Remove from heat.

    Scoop the prepared “meat” mixture into a small casserole dish, spreading out with a spatula.  Add the mashed potatoes to the top of the casserole by large spoonfuls.  Very gently spread out the mashed potatoes, spreading all the way to the borders of the dish to create a “seal” so the bottom layer does not bubble over.  To be on the safe side – I recommend cooking this on a cookie sheet.

    Bake for 30 minutes, or until the top is almost golden and it’s bubbly around the edges.

    5 from 1 vote
    Vegetarian Shepherd’s Pie aka Cottage Pie
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients
    • 1/4 cup veggie broth my favorite is Zoup!
    • 2 Beyond Meat Beyond Burger patties I do not recommend using the crumbles!
    • 2 carrots diced
    • 1 yellow squash diced
    • 1 large onion diced
    • 1 Teaspoon garlic powder
    • 1 Tablespoon tomato paste
    • 2 Tablespoons Worcestershire Sauce Vegan brand optional
    • 1/2 Teaspoon black pepper
    • Salt optional
    • 2 -3 cups of prepared mashed potatoes – I use instant and make them with broth and water no butter and no milk. You can also use fresh mashed potatoes as well.
    Instructions
    Instructions
    1. Preheat oven to 400 degrees.
    2. Saute onions, carrots, garlic and squash until soft and translucent in your veggie broth.
    3. Add tomato paste, Beyond Burger and Worcestershire sauce, breaking apart the burger as it cooks. Cook for 15 minutes or until all the broth has reduced. Remove from heat.
    4. Scoop the prepared “meat” mixture into a small casserole dish, spreading out with a spatula. Add the mashed potatoes to the top of the casserole by large spoonfuls. Very gently spread out the mashed potatoes, spreading all the way to the borders of the dish to create a “seal” so the bottom layer does not bubble over. To be on the safe side – I recommend cooking this on a cookie sheet.
    5. Bake for 30 minutes, or until the top is almost golden and it’s bubbly around the edges.
    Recipe Notes

    (Please note – this is for a small casserole – 8×8 or smaller. Double the recipe for a larger dish)

    Serve with warm bread.

     

    Enjoy!