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Veggie Shepherd's Pie
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pate-chinois-sans-viande-hachee-1877.jpg
PT30M
PT1H00M
PT1H30M
Preheat oven to 350°F/175°C.Cut each potato into thirds and cook in boiling water until tender.Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly.Spread corn over Yves Veggie Ground Round mixture.Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.Bake for 20 minutes or until heated through.
8
Veggie Cuisine
3
12
5
1
pie mixture (base):
2 cups (500 mL) diced onion
2 pkgs veggie ground round
6 clove garlic, minced
2 cups (500 mL) chopped celery
1 Tbsp. (15 mL) olive oil
2 pkgs veggie ground round
2 Tbsp. (30 mL) Worcestershire sauce
2 Tbsp. (30 mL) soy sauce
14 oz creamed corn
1/2 tsp. (3 mL) Salt
1/4 tsp. (1 mL) paprika
Veggie Shepherd's Pie
8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
potato topping:
-
5
large, peeled and diced russet potatoe
-
3-4 Tbsp.
(45-60 mL)olive oil
-
1/2 cup
(125 mL)low fat soy or dairy milk
-
1/2 tsp.
(3 mL)white or black pepper
-
pie mixture (base):
-
2 cups
(500 mL)diced onion
-
2
pkgs veggie ground round
-
6
clove garlic, minced
-
2 cups
(500 mL)chopped celery
-
1 Tbsp.
(15 mL)olive oil
-
2
pkgs veggie ground round
-
2 Tbsp.
(30 mL)Worcestershire sauce
-
2 Tbsp.
(30 mL)soy sauce
-
14 oz
creamed corn
-
1/2 tsp.
(3 mL)Salt
-
1/4 tsp.
(1 mL)paprika
Preparation
Preheat oven to 350°F/175°C.
Cut each potato into thirds and cook in boiling water until tender.
Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly.
Spread corn over Yves Veggie Ground Round mixture.
Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.
Bake for 20 minutes or until heated through.
Source :
Veggie Cuisine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
