There are so many variations of Shepherd’s Pie. I am always changing up the veggies, but always add peas, mushrooms and carrots. This time I used Boca Crumbles. Since the hubby is not vegan, he prefers a “meaty” texture. Green beans were a good addition as was the corn.
3 large potatoes, boiled and mashed (about 3 cups)
1 pkg Boca Crumbles
1 tbs canola oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup cremini mushrooms, sliced
2 tbsps Tony Cachere’s Brown Gravy Mix
2 cups water
1/2 cup frozen peas
1/2 cup carrots, peeled and sliced
1/2 cup fresh, frozen or canned green beans
1/2 tsp salt
1/4 teaspoon pepper
1/2 tsp dried thyme
In a large saucepan, heat enough water to boiling to cover potatoes. Boil potatoes for 20 minutes or until tender. Drain, add salt and pepper to taste. Set aside.
In a skillet add oil and heat over medium heat. Add onions and cook for 2 minutes or until onions are beginning to get soft. Add garlic and cook for one minute or until fragrant. Add mushroms and cook for a few minutes.
Add Boca crumbles. Cook for 10 minutes or until crumbles are lightly browned. In a small bowl, combine Tony Cashere’s and water. Stir until combined. Add this to the skillet and bring to a simmer. Reduce heat to low and simmer until thickened.
Add the rest of the ingredients. Cook 5 minutes or until heated through.
Oil a 2 1/2 quart dish. Add the ingredients from the skillet. Top with the mashed potatoes. Bake at 375 for 30 minutes or until the potatoes are lightly browned. Remove from oven and let cool for 5 minutes before serving.