[recipe] Simple Shepherd's Pie

[Guest guest]

This is a really quick and easy version of a shepherd's pie.

You could really jazz it up with the addition of different

herbs and spices. i think for my taste, i would leave out

one can of the condensed soup and try adding a can of

diced tomatoes next time.

If you give it a try let us know what variations you enjoyed.

 

Simple Shepherd's Pie

 

1 package veggie ground [Yves or MSF]

2 cans (10.75 oz. each) condensed cream of

potato soup, undiluted

1 1/2 cups frozen peas, thawed

1 1/2 cups frozen sliced carrots, thawed

4 cups mashed potatoes (made with milk and butter)

 

In a large skillet, warm veggie ground with the

soup and vegetables until warmed through.

Pour into a greased 11x7x2 inch baking dish.

Top with potatoes. Bake, uncovered, at 350û for

30 to 40 minutes or until heated through.

Yield: 4 or 5 servings

 

~ pt ~

[Guest guest]

Yum, I love Shepherd's Pie. It brings back memories of growing up as

that was a staple on our table for using up Sunday's roast.

 

Some ways that I fix it:

 

I use a can of vegetarian vegetable soup

I use the frozen veg-all (mom used the canned version), usually this

has corn, peas and carrots

If I don't use the canned soup (can be high in sodium) I use Bisto,

which is a British gravy powder (vegan).

Of course I saute onions and garlic, add the veggies, then mix in the

gravy or soup.

 

For a real change I use mashed sweet potatoes instead of regular, a

very nice flavor and pretty, too!

 

Our local grocery store is carrying Gimme Lean sausage flavor! That's

a first! They are slowly bringing in more tofu brands and fake meat

products. There must be someone other than me and James buying this

stuff. It's very encouraging.

 

Of course soon, we'll be joining a food buying club, so most of our

shopping will be through them. More convenient and cheaper.

 

Denise

 

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> This is a really quick and easy version of a shepherd's pie.

> You could really jazz it up with the addition of different

> herbs and spices. i think for my taste, i would leave out

> one can of the condensed soup and try adding a can of

> diced tomatoes next time.

> If you give it a try let us know what variations you enjoyed.

>

> Simple Shepherd's Pie

>

> 1 package veggie ground [Yves or MSF]

> 2 cans (10.75 oz. each) condensed cream of

> potato soup, undiluted

> 1 1/2 cups frozen peas, thawed

> 1 1/2 cups frozen sliced carrots, thawed

> 4 cups mashed potatoes (made with milk and butter)

>

> In a large skillet, warm veggie ground with the

> soup and vegetables until warmed through.

> Pour into a greased 11x7x2 inch baking dish.

> Top with potatoes. Bake, uncovered, at 350û for

> 30 to 40 minutes or until heated through.

> Yield: 4 or 5 servings

>

> ~ pt ~