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Meat-Free Shepherd’s Pie

Food Network Canada

This is another great one-dish meal that has become a regular comfort food for many of my family and friends. It uses texturized vegetable protein in place of beef. Using mashed sweet potatoes keeps this low on the Glycemic Index. Makes 4-6 servings. Recipe from The Modern Ayurvedic: Healthful, Healing Recipes for Life, courtesy of Arsenal Pulp Press.

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Ingredients

2
tsp vegetable bouillon powder
1
cup hot water
1
cup texturized vegetable protein
1
Tbsp oil
cup onions, chopped
½
tsp fresh ginger, minced
1
clove garlic, minced
1
fresh green chili, slit at end
1
stalks celery, thinly sliced
½
bell pepper of your choice, diced
½
cup fresh green peas, cooked
¼
cup mushrooms, sliced
¼
cup fresh cilantro leaves (or parsley)
¼
cup water
1
tsp salt
1
Tbsp oil
Freshly ground black pepper to taste
½
cup tomato sauce
½
cup chopped fresh tomatoes
3
sweet potatoes, cooked and mashed (about 5 cups)
1
Tbsp grated Parmesan cheese
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Directions

Step 1

In a bowl, combine bouillon and hot water, then add TVP and soak for 5 minutes to reconstitute TVP (it will double in size).

Step 2

In a medium pot on medium-high, heat oil. Add onions, ginger, garlic, and chili and sauté for 2 minutes. Add TVP and remaining ingredients except sweet potatoes and Parmesan cheese. Reduce heat to medium and simmer until done, about 20 minutes. (If it starts to dry out, cover with lid.) Remove chili.

Step 3

Preheat oven to 350°F (180°C).

Step 4

Spread TVP mixture evenly in a casserole or ovenproof dish. Cover with mashed sweet potatoes and flatten with fork. Rake fork through for a nice design. Sprinkle Parmesan cheese on top.

Step 5

Bake for 20 minutes. Cut in squares and serve.

Rate Recipe

My rating for Meat-Free Shepherd’s Pie
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