This is an entrée I love serving to meat-loving friends. It’s fun to watch them try to figure out where the beef is! It tastes like it’s there, but in reality it’s not. Invariably, they have to admit this is a great version of the fat-laden Shepherd’s Pie they’re used to. All the flavor, minus the artery-clogging cholesterol…what’s not to love?
As always, cook once but eat twice. This recipe is easy to throw together if you have leftover Vegetarian Taco “Meat”and cooked brown rice in the freezer.
1 1/2 c. Vegetarian Taco “Meat”
1 1/2 cooked brown rice
1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 tsp. olive oil
2 tsp. dried basil
2 tsp. dried parsley
1 Tbs. Dijon mustard
1 c. dry bread crumbs
Bottom Layer: Place Taco “Meat” and brown rice in a large bowl. Saute vegetables in oil for 4 – 5 minutes, then add to bowl with Taco “Meat” and rice. Add spices, Dijon mustard, and bread crumbs. Stir with a large spoon to mix ingredients. Season with sea salt and pepper if desired. Spread mixture in an oil-sprayed glass casserole dish.
Top Layer: If you’re smart, you have leftover mashed potatoes on hand to make this recipe as simple as can be. If you don’t have any leftover mashed potatoes, here is a recipe:
4 large potatoes, peeled and cubed
1 qt. water
1/3 c. unsweetened rice, soy, or almond milk
1 – 2 Tbs. organic butter or substitute
salt and pepper to taste
Bring water to a boil and add potatoes. Reduce heat and cook 15 – 20 minutes, until potatoes are fork tender. Drain and place in a mixing bowl. Add seasonings and use an electric mixer or hand masher to mash potatoes. Add milk a little at a time as you mash until potatoes are thick and creamy with no lumps. Adjust seasonings to taste.
Spread thick layer of mashed potatoes on top of the bottom layer of Shepherd’s Pie. Top with vegan parmesan cheese or Gomasio if desired.
Bake uncovered at 375 degrees for 30 -45 minutes
Cut into thick slices and serve with vegan gravy.