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| Vegan Shepherd's Pie |
"Yummy vegan shepherd's pie, a Southern favorite!"
Ingredients :
- olive oil cooking spray
- 1 (10 ounce) package sliced fresh mushrooms
- 1 yellow onion, chopped
- 2 (14 ounce) cans Italian-style diced tomatoes
- 1 (12 ounce) jar mushroom gravy, or to taste
- 1 (12 ounce) package frozen mixed vegetables
- 2 tablespoons vegan margarine (such as Earth Balance®)
- 1 3/4 cups water
- 1/4 teaspoon garlic powder
- 1/2 cup rice milk
- 2 1/4 cups instant mashed potatoes (such as Betty Crocker® Potato Buds®)
- 1 tablespoon egg substitute
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 58M |
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- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
- Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
- Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
- Bake in the preheated oven until top is golden brown, about 20 minutes.
Notes :
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