#MeatlessMonday - #Vegetarian Shepherd's Pie #recipe

This is a very hearty dish I made for Father's Day. You can add whatever vegetables happen to be in your pantry, this recipe is very versatile. I cheated with the Bisto gravy mix and frozen piecrust because it was hot (that's my story and I'm sticking to it ) but you're welcome to make those from scratch. Enjoy!

Vegetarian Shepherd's Pie

1 baked deep-dish pie shell  (you may omit the pie shell and use a baking dish, if you wish)
Bisto gravy mix (1-1/2 cups gravy)

Photo courtesy of Kent via Flickr

6 large potatoes
1/4 cup sour cream
2T butter
2T milk

3 carrots, sliced
1/2 large rutabaga, peeled and diced
1 cup vegetable stock
1 onion, diced
1 large clove garlic, minced
1 cup chopped spinach
1 cup chopped mushrooms
1/2 bag Morningstar vegetarian crumbles
Salt and pepper
1/4 cup shredded cheddar cheese


1) Bake pie shell according to directions. Make 1-1/2 cups Bisto gravy according to instructions. Set both aside.

2) Peel and sliced potatoes. Place in pot of boiling water and cook until tender. Drain. Add sour cream, milk and butter. Mash with potato masher. Set aside.

3) Simmer diced rutabaga in vegetable stock until tender. Drain.

4) Sauté onion and garlic in separate fry pan. Add vegetarian crumbles and mushrooms. Sauté until mushrooms are tender. Add drained rutabaga, carrots, gravy, spinach, salt and pepper. Heat through.

5) Fill baked pie shell with vegetable/gravy mixture.

6) Top with mashed potatoes and shredded cheddar cheese. Make sure mashed potatoes are "sealed" at the edges.

7) Bake at 375F for 30 minutes.