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Veggie Shepherd's Pie https://www.metro.ca/userfiles/image/recipes/pate-chinois-sans-viande-hachee-1877.jpg PT30M PT1H00M PT1H30M
Preheat oven to 350°F/175°C. Cut each potato into thirds and cook in boiling water until tender. Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly. Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly. Spread corn over Yves Veggie Ground Round mixture. Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika. Bake for 20 minutes or until heated through.
8
2 cups (500 mL) diced onion 2 pkgs veggie ground round 6 cloves garlic, minced 2 cups (500 mL) chopped celery 1 Tbsp. (15 mL) olive oil 2 pkgs veggie ground round 2 Tbsp. (30 mL) Worcestershire sauce 2 Tbsp. (30 mL) soy sauce 14 oz creamed corn 1/2 tsp. (3 mL) Salt 1/4 tsp. (1 mL) paprika
Veggie Shepherd's Pie

Veggie Shepherd's Pie

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8
Veggie Shepherd's Pie
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5
    large, peeled and diced russet potatoes
  • 3-4 Tbsp.
    (45-60 mL)
    olive oil
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    MASTRO OLIVE OIL

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    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 1/2 cup
    (125 mL)
    low fat soy or dairy milk
  • 1/2 tsp.
    (3 mL)
    white or black pepper
  • 2 cups
    (500 mL)
    diced onion
  • 2 pkgs
    veggie ground round
  • 6
    cloves garlic, minced
  • 2 cups
    (500 mL)
    chopped celery
  • 1 Tbsp.
    (15 mL)
    olive oil
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    5 BONUS Reward Miles when you buy 1
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    $7.99 ea.

    1 L

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  • 2 pkgs
    veggie ground round
  • 2 Tbsp.
    (30 mL)
    Worcestershire sauce
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    FRENCH'S KETCHUP OR FRANK'S RED HOT SAUCE

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    SELECTED SIZES SELECTED VARIETIES

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  • 2 Tbsp.
    (30 mL)
    soy sauce
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  • 14 oz
    creamed corn
  • 1/2 tsp.
    (3 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    paprika
Imprimer ma sélection

Preparation

Preheat oven to 350°F/175°C.

Cut each potato into thirds and cook in boiling water until tender.

Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.

Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly.

Spread corn over Yves Veggie Ground Round mixture.

Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.

Bake for 20 minutes or until heated through.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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