Shepherd’s Pie is hearty, and just right on a cold evening. This version is meatless, although it may be hard to tell. I used SmartGround ground meat substitute instead of ground beef, but that was just my personal preference. This stuff crumbles and looks just like ground beef, and absorbs what ever flavors it sits in. Instead of using potatoes for the crust topping, I substituted mashed yams. It imparts a mild sweet flavor that perfectly complements the filling. Bon appetit!
2 large yams
1 tablespoon margarine, salt and pepper, 1/4 cup chopped parsley, 1/2 cup soy sour cream
2 tablespoons olive oil
1 cup chopped onion
2 cloves of garlic, crushed
1 teaspoon salt/ black pepper to taste
3 stalks minced celery
12 ounces sliced mushrooms
1/2 head of cauliflower, chopped
1 package of SmartGround fake ground meat, or 1 pound lean ground beef
1/4 teaspoon thyme
1/2 teaspoon basil, and oregano
1/2 cup grated soy cheddar cheese
3 tablespoons wheat germ
1 tablespoon vinegar
Preheat overn to 350 degrees F. Boil the yams until soft. Remove skins when cool, and mash with margarine, salt and pepper, parsley, and soy sour cream.
In large pan, saute the onions and garlic with olive oil, salt and pepper until soft.
Add the celery, mushrooms, and cauliflower, and cook, stirring occasionally, until the cauliflower is just tender. Add the SmartGround or ground beef and herbs. Continue cooking about 5 more minutes (or until meat is no longer pink).
Remove from heat, and add the soy cheese, wheat germ, and vinegar. Toss together. Place this mixture into a greased casserole dish. Spread the mashed yams on top, and sprinkle a little paprika over the top. Bake uncovered, for 40 minutes. Makes 6 hearty servings.