My husband ate 4 huge servings! And Henry loved it, too!
((Pat on my own back....)) Yay!!
Here's the recipe:
Vegetarian Shepherd's Pie
4 medium potatoes, diced
2 tablespoons margarine
1/2 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 12-oz bag Morningstar Farms brand "burger" crumbles
1 can vegetarian mushroom gravy (try Campbell's brand)
1 small can mixed peas and carrots, drained
Garlic powder and cayenne pepper, to taste
- Preheat oven to 350 degrees
- Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Add the salt and pepper, to taste.
- In a medium bowl, mix the cooked "burger" crumbles, mushroom gravy, peas, carrots, garlic powder, and cayenne. Pour into a baking dish. Top with the potatoes, spreading them to the edges of the pan. Bake for 30 to 40 minutes, or until the potatoes are browned.
This is actually a vegan recipe, but I used butter and regular milk instead of margarine and soy milk. I also used a lot more butter than they called for to make the mashed potatoes tastier. It turned out SO good... and we're having the leftovers for dinner tonight. Thank goodness I doubled the recipe!