Mom's Traditional Shepherds Pie

Vegan. Healthy. Delicious. Easy.

Credit for this recipe goes to my mom, Barbara Linke.  This was always one of my favorite meals growing up, so I did my best to veganize it, while still honoring her recipe.

Ingredients (screenshot for an easy shopping list):

• Beyond Beef Crumbles (1 bag)
• Green beans (1 bag or ~12 oz)
• Tomato soup (1 can, condensed)
• Potatoes (1.5 lbs, peeled)
• White onion (one-quarter, diced)
• Garlic clove (finely minced)
• Oil (0.5 tsp)
• Salt, pepper & earth balance buttery spread (to taste)

Photographic Directions

Peel the potatoes and dice them into quarters.

Place the potatoes into a pot with cold water and a half teaspoon of salt.

Bring the water to a boil, then cover, reduce the heat and simmer for ~20-25 minutes.

As the potatoes cook, saute the onion and garlic in oil for ~2 minutes.

Add the crumbles and cook until thawed and cooked through, stirring frequently.

Add the mixture to a casserole dish.

Add the beans.

Add the soup.

Test the potatoes with a fork, which should easily pierce the potato quarters.

Mash the potatoes in a bowl.

Add salt, pepper and buttery spread to taste.

Add the potatoes to the casserole dish.

Bake at 350℉ for 30-45 minutes, until the potatoes are light brown and the soup is bubbling up.

Remove from the oven and serve immediately.

I enjoyed the pie with a Romaine and spinach salad.

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