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shepherds-pie recipe

Date: Wed, 16 Dec 1998 08:40:01 -0600
From: Hadass Eviatar (eviatar@ibd.nrc.ca)

Vegan Shepherd's Pie

This recipe has been adapted from an Yves Veggie Cuisine recipe card. The 
tarragon makes for an unusual but lovely taste.

1 pkg (340 g) Yves Veggie Cuisine Veggie Ground Round, Italian or Original
3 large baking potatoes
3 garlic cloves, minced
1 onion, diced
1 stalk celery, diced
2 Tbs vegetarian Worcestershire sauce
1 tsp dried tarragon
Salt to taste
1/2 tsp coarse black pepper
1 398 ml tin corn

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.

kwvegan vegan