The best delicious Vegan Shepherd's Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegan Shepherd's Pie recipe today!
Hello my friends, this Vegan Shepherd's Pie recipe will not disappoint, I promise! Made with simple ingredients, our Vegan Shepherd's Pie is amazingly delicious, and addictive, everyone will be asking for more Vegan Shepherd's Pie.
What Makes This Vegan Shepherd's Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegan Shepherd's Pie.
Ready to make this Vegan Shepherd's Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk (340 g) Yves Veggie Cuisine
-Veggie Ground Round;
-Italian or Original
3 lg Baking potatoes
3 Garlic cloves; minced
1 Onion; diced
1 Stalk celery; diced
2 tb Vegetarian Worcestershire
-sauce
1 ts Dried tarragon
Salt to taste
1/2 ts Coarse black pepper
1 cn (398 ml) corn
Paprika
This recipe has been adapted from an Yves Veggie Cuisine recipe card. The
tarragon makes for an unusual but lovely taste.
Boil potatoes until tender. Mash with your favourite milk substitute (I
used lowfat soymilk). Set aside. Preheat oven to 350F/180C. Saute onion,
garlic and celery in your favourite liquid until tender. Off the heat, add
crumbled Veggie Ground Round, Worcestershire sauce, tarragon, salt and
pepper. Mix well and transfer to non-stick or Pam-sprayed 1.5l casserole
dish (I used a 24 cm pie dish). Spread evenly. Top with corn and cover corn
with mashed potato. Sprinkle paprika on top. Bake 25-30 minutes or until
golden on top. Serves 4.
Yields
1 servings
Leave a Reply