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vegetarian shepherd's pie with TVP

Vegetarian Shepherd's Pie

Creamy, rich mashed potatoes and flavourful vegetarian ground round made from scratch combined into one shepherdless pie. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 6 people

Ingredients
  

Mashed Potatoes

  • 4 potatoes peeled and cubed
  • 1 egg
  • 1/4 cup milk
  • 2 tbsp unsalted butter
  • 1/8 tsp ground nutmeg

Vegetarian Ground Round

  • 1 cup textured vegetable protein (TVP)
  • 3/4 cup boiling water
  • 1 onion chopped
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tbsp extra virgin olive oil
  • 2 tbsp ketchup
  • 1 tsp summer savoury
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 4 dashes Worcestershire sauce

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, pour boiling water over the TVP. Give it a stir and cover.
  • In a large pot, add cold water to the potatoes and bring to a boil. Turn it down to a simmer until fully cooked.
  • Heat olive oil in a large pan. Over medium-high heat, sauté the onions until soft and translucent.
  • Add the hydrated TVP, peas and corn to the onions. Sauté for 1 minute.
  • Season with ketchup, summer savoury, garlic powder, salt, pepper, and Worcestershire sauce. Turn down heat and continue to stir occasionally. Taste and adjust seasonings as needed.
  • Drain potatoes and return to pot. Add milk, butter and nutmeg. Beat with an electric hand mixer until smooth.
  • Add the egg to the potatoes and beat until incorporated.
  • Transfer the vegetarian ground round to an 8×8 casserole dish. Layer with the mashed potatoes.
  • Pop it in the oven for 5-10 minutes or broil.