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Meatless Shepherds Pie – Recipe

This is probably one of the BEST Shepherds Pies I’ve ever had and I’ll be testing it on an avid meat eater next week muahahahaha!!

Meatless Shepherds Pie for 2

1/2 pkg of meatless ground round, I use Yves (this is optional you dont even need it but I use it anyways)
1 carrot sliced and diced
1 celery stalk sliced and diced
1 onion sliced and diced
1 garlic clove
1/2 cup of mixed frozen vegetables (peas, carrots, green beans, corn chunks)
1/2 cup of broth I used a 50/50 mix of chicken stock and beef stock
1/4 tsp of thyme
1 tsp oregano
1 tbsp corn starch or 1.5 tbsp of flour (dissolve the starch in the coldish 1/2 cup of stock)
Salt and pepper to taste
1 small yellow potato
1 small sweet potato

Directions:
1. Peel and boil the potatoes for 20 minutes and preheat the oven to 400
2. Sautee the carrot, celery and onion for 5-10mins add the garlic afterwards
3. Mix the spices and flour with the stock and stir, pour it over the vegetables once sauteed and then add the ground round and the half cup of frozen veggies, simmer until half the liquid is evaporated
4. Grease up a small baking tray and pour the veggie mixture in.

For the potato mash:
2-4 tbsp of milk
1 tbsp of margarine
salt to taste
Blend with a hand whipper or smash until smooth

Spread the potato mixture over top of the veggie mixture with a spoon and then drag a fork after for design. Sprinkle with paprika and thyme and bake for 40 minutes. If it comes out dry for whatever reason make a batch of gravy and use as a side. Serve with cesar salad!

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November 8, 2011 - Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , ,

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