Vegetarian Beef Shepherd's Pie
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cloves
Garlic (peeled)1 cup
Shredded Cheddar Cheese1
Salt1 tbsp
Canola Oil2 small
Onion (chopped)1 cup
Pea (frozen)2 tbsps
Worcestershire Sauce430 g
Creamed Corn (can)1 pinch
Paprika (optional)Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil
3
Reduce heat to medium-low and simmer until tender, 10 to 15 minutes
4
Drain
5
Mash using a potato masher
6
Stir in Cheddar cheese, salt, and pepper until evenly mixed
7
Heat oil in a large skillet over medium heat
8
Add onions; cook and stir until tender, about 5 minutes
9
Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes
10
Stir in Worcestershire sauce and pepper
11
Pour onion and beef crumble mixture into a deep 9-inch casserole
12
Spread creamed corn on top
13
Spread mashed potato mixture carefully over the creamed corn
14
Sprinkle paprika over mashed potatoes
15
Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes