Last night I decided on a recipe from PETA for a vegetarian Shepherd's Pie.

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
  1. Preheat oven to 350 degrees
  2. 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.
  3. 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!


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