Vegetarian Twist on a Classic

An Old English Favourite

Vegetarian Shepherd's Pie

Along with being a Midwest Girl, I'm also an English one. I have dual-citizenship and am very proud of my English roots. Cottage Pie or also known commonly as 'Shepherd's Pie' is an English staple and one of my personal favourites growing up! Once you get the base of the recipe down it's so easy to substitute ingredients and make a million different varieties. Any night we had this as a kid I was always looking forward to it. It's great for a Fall time dinner because it's hearty and warm.

My version of the famous recipe is so veg-heads like myself can enjoy the old classic as well. It's also great to use for a healthier version for those of you watching what you eat or more health conscious, I have cut out all butter!

Here's What You Need:

• 1/2 cup Vegetable Broth (Or you can make your own like I did!)
• 4 Large Whole Potatoes
• 2 tbs Milk
• Olive/Vegetable oil
• 1.5 lbs Pack of Soy or tofu beef or sausage
• 2 cups of your favourite veggies diced. I used corn, carrots, onions, peas and zucchini (*cheap trick: grab a bag of frozen medley and viola!)
• Soy sauce and Teriyaki/Steak sauce or traditional Worcestershire sauce
• Salt, Pepper and any other seasonings of choice
• 9X13 greased pan

Here's What You've Got to Do:

1.  Preheat the oven to 400 degrees
2. Boil your whole potatoes (peeled or not- your choice!) in a large pot of water
3. Sauté your chopped veggies (you'll want to start with the tougher ones first like carrots) in a dollop of vegetable oil over medium heat. 
4. Mix in the other vegetables half way through cooking, continually stirring
5. Once all your veggies have started to cook mix in the tofu sausage, 2 teaspoons of soy sauce and 2 teaspoons of teriyaki sauce (or 1 tbs of worcestershire instead) continuing to stir as it cooks.
6. Once the tofu sausage has began to brown mix in half a cup of vegetable broth and let simmer
7. When your potatoes have finished cooking, start mashing them and add in salt, pepper, and any other seasonings to taste. (*Thyme is a good one) and a touch of milk until the potatoes are of a soft, mashable texture.
8. After you've greased the pan pour in the mixed tofu sausage and veggies, spread to fill the entire bottom of the pan.
9. Next, start putting on the mashed potatoes patting them down with a spoon as you go
10. Once the whole pan is covered with a layer of potatoes create peaks with a fork to insure parts will brown really nicely.
11. Stick in the oven until bubbling and browning (about 45 min) then take out and let cool for 5 minutes
12. Slice, Serve and Enjoy!

Made this veggie Shepherd's Pie for the boy for the first time this month and he loved it. 

It's now his new favourite as well. Try it out!

Yum. Yum. Yum.