Shepherds Pie

Shepherd's Pie recipe with no meat and all veggies

My mother used to make a great shepherds pie.  It was a meat and vegetable casserole in a rich tomato base, layered with cheese and of course the crowning glory was a topping of fluffy mashed potatoes.  It was always one of my boyhood favorites.  It is a hearty meal and always hit the spot.   This is my  vegetarian variation of my mothers recipe.  It is still one of my very favorites, and now a lot healthier!

-Curt

2 cups cut Green Beans
1 ½ Cups Sliced Mushrooms
3 ½ Cups Corn Kernels
1 ½ Cup Peas
1 Chopped Onion or ½ tsp. onion powder
3 15-oz. Cans Tomato Sauce
2 cups grated cheese (mozzarella, swiss or cheddar… or all 3!)
1  teaspoon basil
1 teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon garlic powder
Salt & Pepper to Taste

Mashed Potato Topping
4-5 large sized potatoes
2 Tbsp. Butter
3/4 Cup Milk
Salt & Pepper to Taste
Paprika
Parsley

 

SAUTE: Lightly saute onion, green beans, mushrooms, Corn and peas.  After vegetables are just tender, add tomato sauce and seasonings to taste.  Consistency should be like a thick stew.  Pour into a large 14” casserole dish.  Top with grated cheese to taste.  Remember  cheese can be high in fat, so don’t overdo!
Mashed Potato Topping:  Clean and boil potatoes until done.  Place in large mixing bowl and mash adding butter and milk until potatoes are the right consistency.  Season with salt & pepper.
FINISH: With a spoon or moist hands, gently layer mashed potatoes on top of vegetables and cheese.  Sprinkle with paprika and parsley.
BAKE: Bake at 375° for 35 minutes.   Serve and eat like a famished shepherd.

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One Response to Shepherds Pie

  1. Linda says:

    This looks beautiful and delicious. Please remember to leave link back when participating in Gluten-Free Wednesdays.

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