Vegetarian Mushroom Shepherd’s Pie could be just the gluten free and dairy free recipe you’ve been looking for. This recipe serves 12 and costs $1.2 per serving. One serving contains 124 calories, 6g of protein, and 6g of fat. If you have bell pepper, soy granules, thyme, and a few other ingredients on hand, you can make it. This recipe is liked by 9 foodies and cooks. This recipe is typical of European cuisine. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Overall, this recipe earns a super spoonacular score of 83%. Similar recipes are Vegetarian Mushroom Shepherd’s Pie - With Vegan Version, Curried Vegetarian Shepherd’s Pie with Portobello Mushroom Sauce, and Vegetarian Shepherd’s Pie.
Vegetarian Mushroom Shepherd’s Pie Instructions
Peel potatoes and put them in a large pot filled with water. Boil them until they’re tender. Mash them and let them cool for a while.
Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes.
I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
Heat your oven at 392. Put the casserole in the oven. Cook for 40 minutes.
Don’t serve immediately. Let it cool for at least half an hour.
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