Tenderhearted Shepherd’s Pie

Several people asked for Bethann’s recipe for meatless shepherd’s pie. It is from the Foods for Paradise cookbook. It did have milk in it, in the mashed potatoes, since it was cheese week, but it could be made without.

1 onion, chopped
2 Tablespoons oil
1 pound, cooked, chopped broccoli
1 package chopped spinach, thawed
1 sweet. red pepper, diced
pepper to taste
garlic to taste
4 carrots, shredded
3 cups mashed potatoes (We used instant made with milk and butter.)
1 bay leaf
1 teaspoon basil
1 teaspoon salt
15 oz. can of petite diced tomatoes.
Shredded Swiss cheese or grated Parmesan or soy cheese for on top.

Sauté onion and garlic in oil. Add vegetables, spices and tomato, and stir. Simmer over low heat until vegetables are tender crisp. Put vegetables into 9″ x 13″ greased baking dish. Spread potatoes over the top. Spread shredded Swiss cheese on top, to taste. Shake paprika over the top. Bake at 350° about 30 minutes, until heated through.
You may use soy cheese as a vegan alternative.

Bon Appetit!

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