Since becoming a vegetarian I’ve made a few attempts at Shepherd’s Pie and they were failures. I more or less gaveup on the dish, but for some reason it is Thing 1’s favorite, and it’s what she requested for her recent birthday. (Of course she is thinking of the traditional comfort food variety with meat.) So I purchased a small quantity of ground beef,
Vegetarian Shepherd’s PieFood Storage Ingredients
2 cans (14.5 oz) corn, drained
2 cans (10 oz) cream of mushroom soup, undiluted
1/4 cup dried onions
2 Tablespoons dried red and green bell peppers
2 & 1/2 cups prepared mashed potatoes
6 cans (4 oz) mushrooms, stems & pieces
1/2 cup cheddar cheese
1. Mix soup, mushrooms, onions and peppers together in the bottom of the casserole dish. 2. Add layer ofcorn. 3. Add layer of mashed potatoes. Sprinkle with cheese. 4. Bake @ 350 degrees for 15 minutes.
Note: If you want the meat, these proportions would call for 1 1/2 lbs lean ground beef (or turkey).