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John’s Shepard Pie

 

2 tbsp. vegetable oil

1 med. onion, diced

2 cloves garlic, minced

2 carrots, diced

2 ribs of celery, diced

2 cups vegetable broth

1 box frozen peas or corn, your choice, thawed

1 cup TVP (flakes or chunks, your choice)

1 1/2 cup boiling water

1 tbsp. ketchup

1 cup gravy (homemade or from a packet)

4 cups white potatoes, boiled and mashed

(use soymilk and soy margarine to make them as creamy as you like)

salt and pepper to taste

2 tbsp. soy margarine

Directions:

Preheat oven to 375F.

In a medium saute pan, heat the oil over medium heat.  Add the onion and garlic and saute until translucent, about five minutes.  Add the carrots and celery and saute another three to five minutes, until vegetables are soft.  Add vegetable broth and peas/carrots and allow to simmer 10 minutes.

Meanwhile, add the boiling water and ketchup to the TVP, and allow to sit for ten minutes, covered.  Once re-hydrated, pour into a 9 x 13 baking dish and top with the gravy.

Once the vegetables are simmered, drain and layer onto the TVP.

Finally, top the whole casserole with the mashed potatoes (add salt and pepper if you’d like).  Spread a few pats of margarine on top and put into the oven for 15-25 minutes or until the top is browned.