Vegetarian Shepherd Pie
Ingredients:
- 4 cups frozen mixed vegetables, thawed
- 2 cups Harvest or Boca Burger
- 1 can vegetable broth (10 1/2 ounces)
- 2 tablespoons cornstarch
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Vegan Worcestershire Sauce
- 3/4 teaspoon Greek seasoning
- 2 1/2 cups instant potato flakes, prepared
- 2 cups water
- 3/4 cup soy or veggie milk
- Dash of paprika
- Pepper to taste
Directions:
Preheat the oven to 350 degrees. In a saucepan, sauté the vegetables in one-half of the vegetable
broth and add the burger. Heat through and then add the cornstarch. Place the mixture in a
deep-dish pie pan. In a bowl, make the instant potatoes according to the directions, using the
remaining vegetable broth. In a smaller bowl, mix the soy sauce, Worcestershire Sauce, Greek
seasoning, water, and veggie or soymilk, blending well. Add into the potato mixture and whisk
until creamy then spoon on top of the burger and vegetable mixture. Sprinkle with paprika and
pepper, then bake for 30 to 40 minutes or until the top is golden brown.
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