Print Options

Back to Hearty Meatless Shepherd's Pie >

Include these items:

Select reviews >

Taste of Home Logo

Hearty Meatless Shepherd's Pie

 Hearty Meatless Shepherd's Pie
Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you’ll never even miss the meat. It’s that rich and satisfying! —Kim Hammond, Kingwood, Texas
6 ServingsPrep: 50 min. Bake: 30 min.

Ingredients

  • 6 garlic cloves
  • 1/4 teaspoon olive oil
  • 1-1/2 pounds medium potatoes, peeled and cubed
  • 3 tablespoons vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FILLING:
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 pound sliced baby portobello mushrooms
  • 8 ounces frozen vegetarian meat crumbles
  • 2 medium carrots, sliced
  • 2 celery ribs, chopped
  • 3/4 cup vegetable broth, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup frozen peas

2 of 2

Hearty Meatless Shepherd's Pie (continued)

Directions

  • Preheat oven to 425°. Place garlic on a double thickness of
  • heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake
  • 15-20 minutes. Cool for 10-15 minutes.
  • Place potatoes in a Dutch oven and cover with water. Bring to a boil.
  • Reduce heat; cover and cook 10-15 minutes or until tender; drain.
  • Mash potatoes with broth, salt and pepper; squeeze softened garlic
  • into potatoes and mix well.
  • In a large nonstick skillet coated with cooking spray, saute onion in
  • oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat
  • crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup
  • broth, rosemary, soy sauce, salt and pepper; cover and cook 10
  • minutes.
  • Combine flour and remaining broth until smooth. Gradually stir into
  • pan. Bring to a boil; cook and stir 1 minute or until thickened.
  • Stir in peas.
  • Preheat oven to 350°. Transfer vegetable mixture to an 8-in.
  • square baking dish coated with cooking spray; cover with potato
  • mixture. Bake, uncovered, 30-35 minutes or until heated through.
  • Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 223 calories, 5 g fat (1 g saturated fat), trace cholesterol, 753 mg sodium, 34 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.