Vegetarian Shepard’s Pie

In honour of St. Paddy’s Day this is a recipe for a delicious Vegetarian Shepard’s Pie courtesy of ‘Audrey’s Kitchen’ 🙂 .

St. Patrick’s Day Vegetarian Shepard’s Pie

1 1/2 lbs peeled cubed potatoes

1/4 cup milk

2 tbsp butter

1/4 cup olive oil plus an additional 2 tbsp olive oil separately

1 medium onion chopped

2 medium tomatoes blanched in hot water and cut into squares

8 ozs tomato sauce (Hunts 100% natural)

12 oz Morning Star meal starters (veggie mince/crumbles)

1 small cho cho (christophine)

1 tsp basil

1 tsp parsley

1 tsp sea salt

1/4 cup grated parmesan cheese

1/2 cups dried bread crumbs

1 large egg

1 small zucchini sliced thin

1 small green pepper sliced thin

Method: Place potatoes in a large pot with water, add 2 tsp salt bring to a boil and cook for 10-12 minutes. Drain and mash with milk and butter set aside in a saucepan.

Saute Morning Star meal starters for about 10 minutes on medium heat. Pre-heat oven to 350 degrees F. Heat 1/4 cup olive oil in a sauce pan over medium heat, add onion, cho cho and saute for 5 minutes. Stir in Tomatoes, sauce, parsley, basil, garlic and sea salt.

Simmer for 15 minutes or until vegetables are soft and remove from heat. Stir in bread crumbs, parmesan cheese and egg. In an oven friendly deep casserole dish spread the meal starter at the bottom then add mixture. Spread the potato mixture banking up along the sides leaving the middle free. Heat remaining olive oil in a large skillet over medium heat and add green peppers and zucchini and saute for 5 minutes.

Fill the centre of the mashed potatoes with the sauce, peppers and zucchini mixture. Bake for 20 minutes. Baking will take less time if the potatoes are already hot.