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shepardless-pie recipe

Date: Fri, 3 Sep 1999 09:10:02 -0700
From: "Nancy Adkins" (nadkins@dmv.com)
Message-Id: (019d01bef62d$e2008a40$48769192@default)

OK we do not eat our sheep anymore so I am no longer a shepherd but our
favorite dish is still Shepherd's Pie so hence the new name.

Shepardless Pie ALA Nancy Adkins

Servings: 4 Servings: 4 Preparation Time: 30 minutes Preparation Time: 30
any leftover Vegetable will only improve the flavor. My favorites are
Mushrooms of any kind , Fresh Corn and peas.
4 cups frozen mixed vegetables
2 cups Harvest Burger
1 can vegetable broth
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon Greek Seasoning
2 1/2 cups Mashed Potato flakes
2 cups water
1/4 cup vegetable broth
3/4 cup Veggie Milk
Ground Pepper

Preheat oven to 350 degrees

saute Vegetables in 1/2 can broth adding water as needed to keep from
sticking add harvest burger when warmed add corn starch to 1/4 cup
broth and stir add to veggie mixture put into Very deep dish Pie pan
or casserole dish and keep warm Mix instant potatoes according to
package directions using Veggie or soy milk in place of Milk and Broth
in place of Fat Pile on top of veggie mixture sealing to edges
Sprinkle top with Paprika and Ground pepper Bake at 350 1/2 hour or
until top browns a little

Per Serving : 298 Calories; 1g Fat (from soy milk); 19gProtein; 50g
Carbohydrate; 1mg Cholesterol; 1078mg Sodium. Exchanges: 3 Grain(Starch);=
1/2 Lean Meat; 9 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Serve with green salad and hot bread for a complete meal

kwvegan vegan