No Shepherd, No Sheep Pie

Sheep- and shepherd-less pie is a hearty vegan entrée for big appetites!

Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1½ cups TVP
  • 1½ cups hot vegetable broth
  • ½ medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 large carrot, peeled and thinly sliced
  • ¾ cup sliced mushrooms
  • ½ cup green peas
  • ½ cup vegetable broth
  • ½ cup plus 3 Tbsp. soy milk, divided
  • 1 Tbsp. all-purpose flour
  • 5 medium potatoes, peeled, diced, and cooked
  • 2 Tbsp. vegan margarine
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried sage
  • ½ tsp. paprika
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 350°F.
  • Combine TVP with hot vegetable broth and allow to sit for 6–7 minutes. Gently drain any excess moisture.
  • In a large skillet, heat oil over medium-high heat. Sauté onions, garlic, and carrots until onions are soft, about 5 minutes. Add mushrooms, green peas, vegetable broth, and ½ cup soy milk. Whisk in flour just until sauce thickens, then transfer to a casserole dish.
  • Mash together the potatoes, margarine, and 3 tablespoons soy milk with the rosemary, sage, paprika, and salt and pepper. Spread over the vegetables.
  • Bake for 30 minutes or until lightly browned on top.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1½ cups TVP
  • 1½ cups hot vegetable broth
  • ½ medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 large carrot, peeled and thinly sliced
  • ¾ cup sliced mushrooms
  • ½ cup green peas
  • ½ cup vegetable broth
  • ½ cup plus 3 Tbsp. soy milk, divided
  • 1 Tbsp. all-purpose flour
  • 5 medium potatoes, peeled, diced, and cooked
  • 2 Tbsp. vegan margarine
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried sage
  • ½ tsp. paprika
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 350°F.
  • Combine TVP with hot vegetable broth and allow to sit for 6–7 minutes. Gently drain any excess moisture.
  • In a large skillet, heat oil over medium-high heat. Sauté onions, garlic, and carrots until onions are soft, about 5 minutes. Add mushrooms, green peas, vegetable broth, and ½ cup soy milk. Whisk in flour just until sauce thickens, then transfer to a casserole dish.
  • Mash together the potatoes, margarine, and 3 tablespoons soy milk with the rosemary, sage, paprika, and salt and pepper. Spread over the vegetables.
  • Bake for 30 minutes or until lightly browned on top.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat9g
Saturated Fat2g
Cholesterol0mg
Sodium500mg
Total Carbohydrate52g
Dietary Fiber9g
Sugars8g
Protein17g