You are here

Member since January 2007

Belt Bustin' Shepherd's Pie

What you need: 

1 1/2 pounds baby red potatoes
1 medium red onion, thinly sliced
1 teaspoon olive oil
2 (12 ounce) packages vegan ground beef
salt and pepper, to taste
1 (14 ounce) can creamed corn
1 (14 ounce) can sweet whole kernel corn
1 cup frozen sweet peas
2 tablespoons chives, thinly sliced
1 tablespoon minced garlic
1/2 cup non-hydrogenated vegan margarine
1-2 sprinkles paprika, optional

What you do: 

1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Put your potatoes on to boil in enough salted water to cover them. Saute onion in a large skillet with olive oil until it begins to look translucent.
2. Add in "ground beef" and cook until heated through. Salt and pepper, to taste and remove from heat. Transfer "beef" to a non-greased baking dish, a 10" deep dish casserole or a 9x13" rectangular pan will work fine.
3. Spread each corn in a layer over the "beef", and do the same with frozen peas; set aside. Pour off water from potatoes, toss in garlic, chives, margarine, salt and pepper and mash.
4. Spread the mashed potatoes over the pie and sprinkle with paprika, if using. Place pie on prepared sheet, and bake for 30-45 minutes, or until the potatoes are nice and golden and the juices from the "beef" and veggies are bubbling around the edges.
Allow to cool for at least 10 minutes and serve with a nice green salad. Don't forget to change into your sweatpants before you get your second helping!

Preparation Time: 
1 1/2 hour
Cooking Time: 
Recipe Category: 



Okay, I couldn't resist this recipe, partially because of the name - I mean, who doesn't mind a busted belt on account of an excellent vegan meal? We vegans, too often, go hungry as a result of either poor planning or a non-vegan-friendly environment.

So, yes! I made this for dinner tonight, and served it with a green salad, as suggested, and WOW! The vittles don't get any better than this - especially when you're craving some classic peasant/comfort food. Very filling, and super-yummy.

I made two slight mods:
1. I omitted one of the 12 oz. packages of the veggie ground "beef", and added 2 sliced carrots instead (for color, mostly).
2. I substituted the cup of frozen peas with fresh sugar snap peas.

I give this recipe an A+. Thanks for sharing!



Log in or register to post comments