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Hearty Meatless Shepherd's Pie Recipe

Hearty Meatless Shepherd's Pie Recipe

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
TOTAL TIME: Prep: 50 min. Bake: 30 min. YIELD:6 servings

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 all-purpose flour
  • 1 cup frozen peas

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.

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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.