Vegetarian Shepard’s Pie Recipe

Good evening friends,

It seems like where I am from April showers has continued into May, the past week has been all doom and gloom with upwards of 50 mm of rain each day! Damp, cool days make me want my comfort food, if I had to choose my very last meal, this would be it. This recipe will fill you up and warm your belly on a cool day.

Ingredients (serving size: 5 people)

5 medium potatoes of your choice (I like russet/white/yellow, sweet potatoes would be good too), 1/2 cup of corn, 1/2 cup of peas, 1/2 cup of carrots (diced), 1 diced onion, 2 cloves of garlic (minced), 1 package of instant vegetarian/vegan gravy (you could make your own, but this is just too easy!), 1 package of Yves groundround, 1 tsp of steak spice, 1 tsp of onion powder, 1 tsp of turmeric, 1 tsp of yellow curry powder, 2 tbsp of butter (or vegan substitute), 1 tbsp of olive oil, 1/4 cup of milk of your choice

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Note: I often used canned/frozen peas/corn/carrots as it is much faster then preparing them fresh, this recipe’s instructions are designed to use frozen/canned vegetables, if you are using FRESH vegetables, please see the final note within the steps.

Steps 

Prep-time: 30 minutes Cook time: 30 minutes

  1. Preheat oven to 350 degrees Celcius
  2. Wash and chop the potatoes into 3×3 cm cubes, leave the skin on! Place in a large pot cover with water and bring to a boil, cook until a fork can easily be pierced through
  3. In a large pan, bring to medium heat, add oil, spices, and diced onion, cook until onions are translucent and slightly brown about 5 minutes. Add the garlic and the groundround to the pan, cook over medium heat for about 10 minutes, until slightly browned and heated through.
  4. While the groundround is cooking begin making the gravy, my personal favourite is the Swiss Chalet Homestyle gravy, cook according to the package, OR use your favourite gravy recipe.
  5. Once the potatoes are cooked through drain the pot leaving about 1/4 cup of water, begin mashing them, add the butter of your choice, if the mixture still seems too dry add 1/4 cup of milk of your choice. To make creamier, add 1 tbsp of sour cream and 1 tbsp of cream cheese if desired.
  6. Once the groundround is cooked add the vegetables, turn heat to low and cook for 5 minutes
  7. Once groundround and vegetable mixture is ready, potatoes are mashed, and gravy is prepared, begin assembling the meal.
  8. In a 9×13 pan first add the groundround and vegetable mixture, next pour the gravy over top and mix, finally add the mashed potatoes
  9. Bake for 30 minutes at 350 degrees, before removing from oven gravy should be boiling, if it is not leave in for another 15 minutes
  10. Remove from oven let sit for 5 minutes and enjoy.

Note: If you are using fresh vegetables, within step two, after the onions have cooked for about 5 minutes, add the fresh vegetables and cook for 5 more minutes, once the 10 minutes of cooking of vegetables is up, proceed through the recipe omitting step 6.

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