Vegetarian Shepherd’s pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
Directions
Preheat oven to 325℉ (160℃).
Heat the olive oil in a dutch oven. Stir in the onion and mushrooms. Cook, stirring, for 5 minutes.
Add the carrot and celery, and continue to cook, stirring frequently, until the carrot and celery are tender, about 6 to 8 minutes.
Add the spinach, cover, and steam until wilted, about 1 to 2 minutes. Remove from heat.
In a separate saucepan, mix soy milk with the soy sauce, parsley, and garlic powder.
Add the cornstarch mixture and cook, stirring, until the mixture boils and thickens. Add to the vegetable mixture, then stir in the garbanzos and peas.
Spoon into six to eight individual casserole dishes or a big casserole dishes. Top with mashed potatoes and sprinkle with paprika.
Bake for 5o to 60 minutes or until golden.
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