Hi, We're Kind of New.... Shepherd's Pie, our Favorite So Far

[Guest guest]

Hi, my name is Britni and my husband's name is Jeremie and we are

challenged to find foods that a finicky eater like him can eat, and a

complicated eater like me can enjoy. I like all different kinds of

tastes at once, overloading my senses and tingling my tastebuds, and

he likes... meat and potatoes. We're struggling vegetarians (people

attempting to be vegetarians, but backsliding a little too often) and

we think that cooking our own food is the key to getting a great start

on true vegetarian living. Here's our favorite veg recipe so far,

Shepherd's Pie. (PS the original recipe called for an onion, but we

replaced it with an extra potato. Jeremie hates onions.)

 

Shepherd's Pie

 

Ingredients:

5 medium potatoes, -- 4 diced, one sliced

2 Tbsp. margarine

1/4 cup soy milk or liquid nondairy creamer

Salt and pepper, to taste

1 Tbsp. vegetable oil

12 oz. faux ground beef-style crumbles (we use morningstar farms)

1 10.5-oz. can Campbell's mushroom gravy (or 1 1/4 cups prepared

vegetarian gravy of your choice)

1 6-oz. can mixed peas and carrots, drained

Salt, garlic powder, pepper, and cayenne to taste

 

Directions:

*Boil the potatoes for 20 minutes, or until tender. Drain and mash

with the margarine and soy milk/nondairy creamer. Season with salt and

pepper.

*In a medium pan, slice and saute one potato.

*In a medium bowl, mix the cooked potatoes, faux beef crumbles,

mushroom gravy, peas and carrots and spices.

*Pour mixture into a pie pan.

*Top the crumble mixture with the potatoes, spreading to the edges.

*Bake in a 350 degrees farenheit oven for 30 to 40 minutes, until the

potatoes are browne and the crumble mixture bubbles out the edges.

 

Makes 6 to 9 servings.

 

Mmmm, Mmmm Good!!

 

 

Love,

Britni and Jeremie