yummy vegetarian recipe i had to pass on
I got this from group recipes earlier this week when i was looking for a recipe that went well w mashed potatoes, which i made the night before
then i found this. and i already had most of the ingredients.
it was super easy to make (and im just really learning how to cook), was very filling, we had enough for 3 lunches as leftovers, and it was delish
even my DH, who is not a vegetarian, liked it
here goes:
Vegetarian Shepards Pie
Ingredients
8 OZ mushrooms,sliced
2 cups frozen soy burger crumbles
1 small onion,chopped
2 cups,frozen pea-carrot mix or frozen peas
4 cups,baking potatoes,quartered & peeled
12 OZ vegetable broth
1 tbls.olive oil
3 tbls. Flour
5 tbls.butter or margarine
1 tsp.dried parsley
1 tsp.garlic powder
2 Tbls.Maggi brand soy sauce seasoning or Bragg's liquid amino,or soy sauce
pepper
paprika
cooking spray
Directions
In a large pot,add potaotoes and enough water to cover at least 6 inches,salt water.Bring to a boil and cook about 30 minutes until poatoes are tender.When draining reserve 1 cup of cooking water,drain potatoes.Mash with 2 tablespoons butter or margarine.Slowly add reserved cooking water while mashing until smooth,about a half cup of water will be needed.Cover potatoes to keep warm until ready to use,set aside.
Place frozen peas in colander,run under hot water for a few minutes.Drain well,place in bowl and set aside.
In a large non-stick skillet heat olive oil on high heat.Add mushrooms and onions,stir and cook until onions soften.Add soy crumbles,turn heat to medium,stirring well.Add parsley and garlic powder and pepper to taste.After 2 minutes,remove mushroom,soy mixture from pan,place in bowl,set aside.
Preheat oven to 350.Lightly grease a 2 QT casserole dish.
In same skillet add 3 tablespoons butter over high heat,when butter is melted add flour stirring often,pressing on any lumps to smooth out,let butter/flour paste brown a minute or two.Turn down heat to med-high.Slowly add vegetable broth a little at a time,stirring constantly.If the gravy is still too thick,add some of the reserved potato cooking water.Add soy sauce seasoning,stir.Turn down heat to med-low.Add the mushroom/onion soy crumble mixture to pan,stir to combine.Add more pepper to taste if desired.Remove from heat.
Place the mixture on the bottom of casserole dish.Sprinkle peas over bottom layer.In large spoonfuls,add mashed potatoes over peas,spread to cover entire layer.Smooth flat,spray cooking spray,or dot with margarine or butter,sprinkle paprika over potatoes.
Place in oven,and cook for 25 minutes.The last 5 minutes,place under broiler and brown potatoes a few minutes until golden brown,watch carefully.
Remove from oven,let cool at least 10 minutes before serving.
then i found this. and i already had most of the ingredients.
it was super easy to make (and im just really learning how to cook), was very filling, we had enough for 3 lunches as leftovers, and it was delish
even my DH, who is not a vegetarian, liked it
here goes:
Vegetarian Shepards Pie
Ingredients
8 OZ mushrooms,sliced
2 cups frozen soy burger crumbles
1 small onion,chopped
2 cups,frozen pea-carrot mix or frozen peas
4 cups,baking potatoes,quartered & peeled
12 OZ vegetable broth
1 tbls.olive oil
3 tbls. Flour
5 tbls.butter or margarine
1 tsp.dried parsley
1 tsp.garlic powder
2 Tbls.Maggi brand soy sauce seasoning or Bragg's liquid amino,or soy sauce
pepper
paprika
cooking spray
Directions
In a large pot,add potaotoes and enough water to cover at least 6 inches,salt water.Bring to a boil and cook about 30 minutes until poatoes are tender.When draining reserve 1 cup of cooking water,drain potatoes.Mash with 2 tablespoons butter or margarine.Slowly add reserved cooking water while mashing until smooth,about a half cup of water will be needed.Cover potatoes to keep warm until ready to use,set aside.
Place frozen peas in colander,run under hot water for a few minutes.Drain well,place in bowl and set aside.
In a large non-stick skillet heat olive oil on high heat.Add mushrooms and onions,stir and cook until onions soften.Add soy crumbles,turn heat to medium,stirring well.Add parsley and garlic powder and pepper to taste.After 2 minutes,remove mushroom,soy mixture from pan,place in bowl,set aside.
Preheat oven to 350.Lightly grease a 2 QT casserole dish.
In same skillet add 3 tablespoons butter over high heat,when butter is melted add flour stirring often,pressing on any lumps to smooth out,let butter/flour paste brown a minute or two.Turn down heat to med-high.Slowly add vegetable broth a little at a time,stirring constantly.If the gravy is still too thick,add some of the reserved potato cooking water.Add soy sauce seasoning,stir.Turn down heat to med-low.Add the mushroom/onion soy crumble mixture to pan,stir to combine.Add more pepper to taste if desired.Remove from heat.
Place the mixture on the bottom of casserole dish.Sprinkle peas over bottom layer.In large spoonfuls,add mashed potatoes over peas,spread to cover entire layer.Smooth flat,spray cooking spray,or dot with margarine or butter,sprinkle paprika over potatoes.
Place in oven,and cook for 25 minutes.The last 5 minutes,place under broiler and brown potatoes a few minutes until golden brown,watch carefully.
Remove from oven,let cool at least 10 minutes before serving.
