Vegetarian Tex Mex Shepherds Pie Recipes

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.

Steps:

• Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
• Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
• In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
• Bake 15 minutes. Brown in broiler. Serve.

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Steps:

• In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
• Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
• Continue to mash according to your taste, until desired texture is achieved.
• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
• Stir.
• Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
• Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
• Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
• Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
• Spread the mashed sweet potato and potato over top using a rubber spatula.
• Bake, uncovered for 45 - 60 minutes.
• This recipe also freezes very nicely.

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.

Steps:

• Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.

Steps:

• Toss the potatoes and garlic cloves into a pot of boiling water and boil until potatoes are just tender.
• While the potatoes and garlic boil, add the oil and onion to a pan on medium heat and cook until onions are transparent; add the garlic, ground beef substitute, and frozen peas. Simmer until peas are no longer frozen. Add Worcestershire sauce, fresh ground pepper, and salt, if needed, to taste. Set aside.
• When potatoes are tender, drain well and mash (with garlic), add sour cream, shredded cheese, and milk, and mash again. Add salt and pepper to taste.
• In a 9" deep dish baking dish (I use a round glass dish), first add the ground beef mixture, and pat down. Pour the creamed corn over, and spread evenly. Dollop the mashed potato and carefully spread evenly. Sprinkle with paprika. Cook at 375 for 45 minutes, or until the centre is hot and creamed corn is just starting to bubble through.

Steps:

• Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
• Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
• Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.