Vegetarian Beef Shepherd's Pie

Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 502 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 1 (15 ounce) can creamed corn
• salt and ground black pepper to taste
• 1 pinch paprika
• 1 tablespoon canola oil
• 4 cloves garlic, peeled
• 2 small onions, chopped
• 2 tablespoons vegetarian Worcestershire sauce
• 1 (10 ounce) can sliced mushrooms, drained
• 1 cup frozen peas
• 4 large potatoes, peeled and cut into large chunks
• 1 pound vegetarian beef crumbles (such as Boca®)

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.

Step 3

Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.

Step 4

Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.

Step 5

Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.