Meatless Shepherd's Pie
Meatless Shepherd's Pie
While some people find much fun and relaxation in preparing meals for their families and friends, there are others who even though they feed their families healthy, nutritious and delicious foods, find the task of cooking sometimes tedious. I enjoy preparing meals for family and friends on special occasions, such as birthday parties, holiday dinners or other celebratory occasions. I look forward to the family getting together and preparing Thanksgiving meals. Each family member prepares his/her favourite dishes while reminiscencing about the good ol' days when we celebrated our holidays at the family home in the Caribbean. Even though the daily hum-drum of meal preparation can be uninspiring, this does not negate creativity in the kitchen. Cooking with potatoes may sound boring, but that does not have to be the case because with some creativity, nutritious and interesting meals can be created.
Potato is one of the most common staples in our North American diet. There are many ways in which the spud can be used to make a healthy and delicious meal. One of my favourite is the shepherd's pie. The shepherd's pie, also called cottage pie probable found its way on the plates of many Scotts before 1885 when the first written mention was made in the UK. Shepherd's pie was traditionally made from lamb, mutton or beef or any left over meat dish. In North America, the dish is primarily made with ground beef and vegetables. I hope that the shepherd's pie gurus will not be upset with me as I choose to take the meat out of the pie. The pie in this recipe is made from vegetarian ground beef, which is made primarily from textured wheat and soy protein and spices and seasoning.
Meatless Shepherd's Pie.
1 package Yves Vegetarian Ground beef; You may choose Italian, Mexican or Asian flavored veggie ground beef.
Low fat shredded cheddar
1/4 cup tomato sauce
2 cups of frozen mixed vegetables (corn, peas, carrots, snow peas)
1/2 green bell pepper; 1/2 red bell pepper
1 glove garlic
1/4 cup milk or cream
2 tbs olive oil
6-8 medium size potatoes
1. Peel, wash and cut potatoes in cubes.
2. Boil potatoes for about 15 minutes or until cooked; you may use chicken or beef stock for more flavour instead of plain water.
3.Puree onion, pepper and garlic in food processor
4. In saucepan add olive oil and Saute pureed veggies
5. Add 1 package of veggie ground beef (already seasoned)
6.Stir in tomato sauce and let simmer for 8-10 minutes on low heat.
7. Add 2 cups of frozen mixed vegetables; let simmer for another 3-5 minutes
8. Mash potatoes adding milk or cream as required.
9. In pie dish add a thin layer of mashed potatoes at the bottom of the dish. Add veggie ground beef and smooth with a spoon. Add most of the mashed potatoes as the top layer.
10. Sprinkle low fat shredded cheddar on top
11. Bake in oven at 400 F for 30 minutes.
Serves four people. Enjoy! Just as great as meat pie.
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