The word 'pie' in the title is a misnomer. Shepherd's Pie is usually a mixture of meat and vegetables baked in a casserole topped with mashed potatoes. There's no pie crust and this hearty dish is perfect for fall dinners.
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/2 cups vegetable broth
- 1-1/2 cups chopped carrots
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup sliced celery
- 2 cups frozen corn
- 1 cup frozen peas
- 1 tsp. pepper
- 2 bay leaves
- 1/4 tsp. nutmeg
- 12 oz. pkg. frozen beef subsitute crumbles
- 2 Tbsp. flour
- 6 servings refrigerated prepared mashed postatoes
- 3 Tbsp. light cream
- 1/2 cup grated Romano cheese
Preparation:
Preheat oven to 375 degrees F. In large saucepan, combine broth, carrots, onions, garlic, mushrooms, celery, corn, peas, pepper, bay leaves and nutmeg. Cover and cook until vegetables are tender, about 10 minutes. Add crumbles and mix well. Remove 1/2 cup of broth from saucepan and mix with flour in a small bowl. Add back to the vegetable/crumble mixture in saucepan and simmer until thickened, stirring frequently. Remove bay leaves.
Spoon vegetable/crumble mixture into a 3-quart casserole dish. Combine mashed potatoes, light cream, and cheese in large bowl and mix to combine. Spoon potatoes over vegetable mixture. Bake at 375 degrees F for 20-30 minutes or until pie is bubbly and the potatoes begin to turn golden brown. 6 servings
