Thursday, March 17, 2011

Labbits Like: Vegetarian Shepherd's Pie


Taking more liberties with tradition, Clover has decided to share with you a vegetarian version of Shepherd's Pie. Instead of lamb, she's used a ground soy meat substitute and it's easy to cook up and tastes great, too! Print the recipe here.

Whether you celebrate St. Patrick's Day or not, you're sure to enjoy these (somewhat) traditional Irish dishes!

Vegetarian Shepherd's Pie

Ingredients:
6 Yukon Gold potatoes, peeled (optional, labbits like potato skins!) and quartered
2 Tbsp EVOO
1 onion, diced
3 carrots, sliced
2 stalks celery, sliced
3 purple turnips, peeled, quartered, then sliced
4 cloves garlic, finely chopped
1 1/2 cups veggie broth (optional - can use reserved potato cooking liquid)
1/2 bunch of fresh parsley, chopped
1 14 oz package of Gimme Lean Ground "Beef"
2 Tbsp Worcestershire sauce
3 - 4 Tbsp butter
1/2 - 1/3 cup of almond milk/rice milk/milk milk
S+P to taste
Shredded Irish Cheddar (optional garnish)

Preparation:

Preheat the broiler.

Put potatoes in a pot with enough lightly salted water to cover them. Cover pot and boil until potatoes are fork-tender, about 15 minutes. Drain, (reserving cooking liquid if desired for veggies) and mash with 2 - 3 Tbsp of the butter and the milk, adding more liquid to desired texture. Season with salt and pepper to taste. Cover with a lid to keep warm.

Meanwhile, heat EVOO in a large saucepan over medium-high heat. Cook onion, carrots, celery, turnips and garlic until the vegetables brown, about 8 minutes. Add 1 1/2 cups of veggie broth or liquid from cooking potatoes. Cover pot and simmer until veggies are tender, another 8 minutes. Add in meat substitute, Worcestershire sauce and 1 Tbsp of the butter. With a wooden spoon break up the meat substitute into crumbles resembling ground beef. Lower to medium heat and heat another 5 minutes. Add chopped parsley.

Transfer veggie mix to a casserole dish and spread mashed potatoes evenly over top. Sprinkle with shredded cheddar if desired. Broil briefly until lightly browned on top, about 5 minutes.

Serves: 6 labbits

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