Sunday, February 13, 2011

Shepherd's Pie 

1 Pkg Veggie Ground Round 
1 Large Onion Diced
1 1/4 Cups Ketchup
1 Tsp Vegan Worstershire Sauce*
1 Tsp Basil
1 Tsp Oregano
1 Tsp Thyme
Salt and Pepper to Taste
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Clove Garlic

Mashed Potato Topping
6 Large Potatoes
3/4 Cup Soy Milk
4 Tbsp Vegan Margarine*
Salt and Pepper to Taste
Saute onions in olive oil until translucent. Add garlic and veggie ground round. Stir and add remaining ingredients. Mix well and simmer while potatoes are cooking.

Peel potatoes and cut into small pieces. Boil potatoes until tender. Add soy milk, margarine and salt and pepper. Mash everything toghether until mixture is smooth.

Pour veggie ground round mixture into a greased baking dish. Top with mashed potatoes. Bake in a 350° oven for 30 mins. For the last 5 mins, turn oven on to broil and brown the top. Cool for 5-10 mins before serving.


  1. What the heck is Veggie Ground Round?

  2. Yves vegan ground meatless meat is the best to use, or try TVP (Textured vegetable protein)