Recipe: Modified Meatless Shepherd’s Pie

Recently I went to one of my book club meetings (yes, okay, I’m in two book clubs. I read…a lot.) and had this amazing modified shepherd’s pie. Modified because it was vegetarian! And also it incorporated some other changes like no potatoes and the addition of some feta cheese. It was so yum!

Can I just disgress for a moment to say how lucky I am to have such accommodating, generous friends who cook vegetarian meals because they know I’m coming over? I know that vegetarian meals aren’t always all about me, but, well, sometimes they are, in that uncomfortable way where I realize everyone else would prefer to be eating ribs or steak and they’re “stuck” with something veg. I’m rarely the only vegetarian in the room, which makes it a little easier, but still. Anyway, my friends never make me feel that way and I love them for it. Moving on.

One such friend is Kathy, who I have to credit with this creating this delicious recipe. Thanks for sharing this with me and for making such an elaborate book club meal!

Modified Meatless Shepherds Pie

Ingredients:
1 pie bottom shell
1 pie crust topping (rolled-out dough or store-bought)
1 tbsp olive oil
1 small white onion, chopped
2 tbsp. Herbes de Provence (or mix your own using thyme, basil, oregano and parsley to your taste)
Salt and pepper, to taste
1 lb (package) Yves meatless ground round
1/2 cup tomato sauce (or more as needed)
2 cups diced carrots, peas, and corn (or mixed vegetables of your choice)
1/4 cup crumbled feta cheese
1 egg beaten w/ 1 tsp water (egg wash for the pie crust)

To Make:
1. Heat olive oil in medium saucepan and add the chopped onion and herbs. Cook until onions start to turn clear.
2. Add the meatless ground round and cook thoroughly, adding salt and pepper to taste.
3. Add the carrots, peas and corn (or other veggies) and stir. Cook for 5 minutes or until slightly softened.
4. Meanwhile, preheat oven to 375.
5. Lightly brush pie bottom shell with egg wash.
6. Spoon stuffing mix into pie shell. Add feta cheese to top of the mix.
7. Cover stuffing with pie crust topping and brush top crust with egg wash before putting it in oven. Cut the top of the pie crust like an X to allow steam to exit while baking.
8. Cook for 30 minutes or until crust is golden.

The meat eaters around the table could hardly tell that it was made using fake meat (or at least, that’s what they told me…)! It may depend on which brand of soy crumbles you use, I haven’t tried too many of them. If you have a favorite, let me know please! Also a good substitute would be lentils or finely chopped mushrooms, or both.

This recipe is perfect as we struggle through the last few chilly, rainy days before summer. Enjoy!

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