Traditional Shepherd's Pie / Vegetarian

I decided to make a Vegetarian version of a traditional Shepherd's Pie for Easter. Obviously you can use a non Vegetarian Meat for the recipe. I also use a Vegetarian Worcestershire Sauce and a Vegetarian Chicken Stock or Vegetable Stock. Other than that, it's the same. I note all of those adaptations in the recipe.

Thanksgiving 2016
Before the Potatoes are added.

With Mashed Potatoes added.
Just before Baking, I Drizzle with Melted Butter
and Sprinkle with Grated Parmesan Cheese.

I'm making Shepherd"s Pie today and I wanted to add this picture to show that a recipe can be adapted.
In this one I'm using Instant Mashed Potato Flakes (serving for 6)  based on the box directions, because I didn't have Potatoes.  I increased the beaten eggs to 2. I added additional Milk because I had about 6 1/4 - 6 1/2 Cups of the Potato Flakes.
I also used  3 Cups of Frozen Carrots & Peas mixture instead of Fresh Diced and Sautéed Carrots.
I didn't increase any of the other ingredients.

I baked it in a deeper Baking Pan because I had a large amount of Carrot/Peas and Potatoes.

Slathered with melted Butter and topped with Grated Parmesan Cheese.
Ready for the Oven.

Hot out of the oven!

Here's another Potato option:

1 - 2lb. Bag of Frozen Tater Tots, thawed completely (you may not need the entire bag). Arrange the Tater Tots in neat rows on top of the Filling (cover the entire top). Bake as instructed in the Shepherd's Pie recipe. You can Broil the Pie at the end, to Brown the Tater Tots. 

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" Glass Casserole Dish, brushed well with Olive Oil.


1 TBS Olive Oil
1 tsp Fresh Ground Black Pepper
1 Pound of Yves Meatless Ground sautéed in 3 TBS of Olive Oil. (prepare this ahead and set aside until it's added later.
1 Large Onion, Diced
4 Large Carrots, Diced
1 1/2 C Frozen Peas
3 TBS Finely chopped Fresh Thyme Leaves
2 TBS Flour
1 TBS Butter, melted + additional for brushing over the Potatoes.
8 oz. Red Wine
2 TBS Tomato Paste
2 TBS Vegetarian Worcestershire Sauce
1 C Vegetarian Chicken Broth or Vegetable Broth

6 C of Mashed Potatoes. About 1 pound of Potatoes. (I recommend Yukon Gold)
6 Spring Onions, finely sliced & mixed into the Potatoes.
1 Egg, beaten & mixed into the Potatoes.

Grated Parmesan Cheese

In a large skillet on medium heat:
Oil
Carrots
Sauté just until tender.

Add:
Onion
Cook for an additional minute.

Add:
Meatless Ground
Pepper
Thyme
Stir to combine well.

Add:
Butter
Peas
Sprinkle with Flour.
Stir to combine well.

Add:
Tomato Paste
Wine
Worcestershire Sauce
Mix well and cook just until heated well.

Add:
Broth
Mix well and Cook until it begins to reduce and thicken into a gravy.
Pour into the Casserole Dish and smooth out evenly with a Silicone Spatula.

Spoon Potatoes evenly over the top and spread with a Silicone Spatula.
Brush the top with Additional Melted Butter and Sprinkle with Parmesan.

Bake for 20 minutes until the Potatoes begin to Brown.

Serve with slice of Baguette Bread.

Enjoy!
Peace in the Kitchen!

Topped with Tater Tots and sprinkled with Grated Parmesan Cheese.
Ready for the Oven.