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):
 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. Want more like this, plus simple recipes and other inspirational tid-bits?
|
Comments
Post a Comment