Yummy vegan shepherd's pie, a Southern favorite!

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Recipe Summary

prep:
10 mins
cook:
48 mins
total:
58 mins
Servings:
4
Yield:
1 8-inch pie
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.

  • Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.

  • Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.

  • Bake in the preheated oven until top is golden brown, about 20 minutes.

Nutrition Facts

305 calories; protein 10.3g; carbohydrates 51.1g; fat 8.1g; sodium 714mg. Full Nutrition
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