Vegetarian Beef Shepherd's Pie
Description
Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
Ingredients
•
4 large potatoes, peeled and cut into large chunks
•
4 cloves garlic, peeled
•
1 cup shredded Cheddar cheese
•
salt and ground black pepper to taste
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1 tablespoon canola oil
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2 small onions, chopped
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1 pound vegetarian beef crumbles (such as Boca®)
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1 (10 ounce) can sliced mushrooms, drained
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1 cup frozen peas
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2 tablespoons vegetarian Worcestershire sauce
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1 (15 ounce) can creamed corn
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1 pinch paprika
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. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3
Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4
Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5
Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.