Meatless Shepherd's Pie
Description
Vegetarian burger crumbles bring the same hearty, comforting flavor to this meatless shepherd's pie as the classic dish provides.
Ingredients
•
1 tablespoon vegetable oil
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1 cup chopped carrot
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1/3 cup chopped onion
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2 cloves garlic, minced
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1 (12 ounce) package vegetarian burger crumbles
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1/2 cup cooked green lentils
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3 tablespoons all-purpose flour
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1 3/4 cups vegetable broth
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1 tablespoon Worcestershire sauce
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1 tablespoon tomato paste
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1 tablespoon soy sauce
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1 cup frozen peas
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1/2 teaspoon crushed dried rosemary
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salt and ground black pepper to taste
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4 cups prepared mashed potatoes
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
2
Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
3
Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
4
Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.