Vegetarian Beef Shepherd's Pie
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Recipe Summary Vegetarian Beef Shepherd's Pie
A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!Ingredients | Padron 1964 Exclusivo Maduro Review4 large potatoes, peeled and cut into large chunks4 cloves garlic, peeled1 cup shredded Cheddar cheesesalt and ground black pepper to taste1 tablespoon canola oil2 small onions, chopped1 pound vegetarian beef crumbles (such as Boca®)1 (10 ounce) can sliced mushrooms, drained (Optional)1 cup frozen peas2 tablespoons vegetarian Worcestershire sauce1 (15 ounce) can creamed corn1 pinch paprika (Optional)DirectionsPreheat oven to 375 degrees F (190 degrees C).Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.Info | Padron 1964 Exclusivo Maduro Reviewprep: 20 mins cook: 55 mins total: 1 hr 15 mins Servings: 6 Yield: 6 servings
TAG : Vegetarian Beef Shepherd's PieEveryday Cooking, Vegetarian, Protein,
