My recipe for Shepherds Pie is so delicious and comforting, and what better time for comfort food then now! From our kitchen to yours, enjoy!
Mashed potato layer:
5 russet potatoes, peeled and cut into 1-inch cubes 1/2 cup milk
1/4 butter or margarine
3 tablespoons cream cheese
2 teaspoons salt
1 tablespoon vegetable oil
2 cloves garlic, minced
1 large yellow onion chopped
1 half bell pepper, chopped
1 scotch bonnet pepper, minced, seeds removed for less heat
1 cup frozen mixed veggies
salt to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute
1 cup shredded Cheddar cheese, divided in halves
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the milk, butter, and cream cheese, and salt into the potatoes, mash with a potato masher until smooth and fluffy. Set the potatoes aside. Preheat oven to 400 degrees F, spray a 2-quart baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat, cook the onion, bell pepper and garlic until soft. Next add the frozen veggies, salt and pepper. Cook until heated through. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Stir in one half cup of the cheese. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded cheese. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
Let the pie cool slightly before serving.