I spent my morning at the SPCA, hanging out with the kitties. It was a lot of fun, so much fun that it kinda wiped me for the day. I knew I needed some comfort food. Something warm, filling and full of flavour. What better to satisfy those needs than Shepards Pie. I came up with this recipe last year during a very cold Autumn/Winter. I am not a huge fan of potatoes unless they are mashed, garlicy, buttery and a top some veggies & faux meat. I think the mushroom cream sauce is the icing on the cake for this dish. The best part about this dish is it does not require baking, just throw under your broiler to crisp the top and it is ready to serve!
You will need:
1 pkg Yves Veggie Ground Round
1/2 pkg Taco Seasoning
1 1/4 cup Mixed Vegetables
1/2 cup Mushrom Broth
1/2 cup Rice Milk (Almond or Soy will work as well)
1/2 cube veggie bullion
2-3 tsps cornstarch
6-8 Baby Yukon Gold Potatoes
1 tbsp Earth Balance
1/4 cup Tofutti Cream Cheese
1/3 cup Rice Milk
Garlic Salt to taste
In frying pan heat Veggie Ground Round, add taco seasoning with 1/4 cup of water. Heat thoroughly.
Heat mixed vegetables in microwave or on stove top.
In small pot, bring mushroom broth, rice milk and veggie bullion to a gentle boil. Add cornstarch and stir unter thickened. Keep on low heat.
Chop potatoes into quarters. Boil in salt water until soft. Mash potatoes, add margarine, tofutti & rice milk and mix until creamy.
Add mixed vegetables and creamy mushroom broth to the ground round. Pour into casserole pan. Top with potatoes. Sprinkle with garlic salt. Stick under broiler for a few minutes to brown top. Serve and enjoy 🙂