Recipe Cottage


LOCATION: Recipes >> Vegetarian >> Shepherds Pie 11

Print this Recipe    Shepherds Pie 11

Vegetable Shepherd's Pie

4 medium potatoes, peeled and quartered
1/2 cup potato cooking liquid
1/4 tsp. salt, or to taste
1/4 tsp. onion powder, or to taste
11/2 cups. cooked or canned (drained and rinsed) garbanzo beans or white beans
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup smooth peanut butter
1/2 cup water or additional potato cooking liquid
1 tsp vegetable broth powder, or 1 Tablespoon tamari or soy sauce

Place potatoes in a large saucepan, and add just enough water to
cover. Boil for 15 to 20 minutes, or until potatoes are tender.
Drain potatoes, reserving liquid. Mash cooked potatoes with hot
cooking liquid, salt, and onion powder. Add additional liquid for
desired consistency. Set aside. Preheat oven to 350 degrees.
Combine tempeh or beans, corn, and peas in a 9" pie pan. In a
separate bowl, whisk together peanut butter, water or cooking
liquid, and seasoning, broth powder or tamari until smooth. Pour
peanut butter sauce evenly over vegetables. Top with mounds of
mashed potatoes. Sprinkle with paprika, and bake for 30 to 40
minutes, or until potatoes start to brown. Serve hot or at room
temperature. Makes 4 to 6 servings.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.