Vegetarian Inside-out Shepherd's Pie (a non-recipe)

This is no ordinary Shepherd's Pie. In fact, it may not be traditional enough for the average person, but it is yummy. It's also really easy to adapt. My version makes enough to fill one bread pan, which I divided into three servings.

I used the veggie ground round, but I would much prefer beans, so that is what I will use next time.

Feel free to play with quantities of things. This was quickly put together and will likely be modified each time I make it.

Ingredients

Bottom Layer

• either 1/2 cup of veggie ground round or red kidney beans
• garlic clove, divided
• 1/4 cup onion
• 1/2 a can of Campbell's condensed tomato soup (set aside 1tbs)

Middle Layer

• cup of veggies (you could use corn but we use peas & carrots)

Top Layer

• 1.5 cups of potatoes for mashing
• some earth balance
• almond milk
• pepper
• the remaining garlic
• ground pepper

Toppings

• 1/2 cup of mixed beans
• a sprinkle of veggies (corn, peas, green onion, whatever - just something to add colour)
• a drizzle of BBQ sauce & remaining soup mixture

 

Directions

It seems pretty self explanatory, but here you go...

1. Preheat oven to 350 degrees.
2. Prepare your potatoes, boil water, and throw them into the pot.
3. In a skillet, heat your onion, garlic, and protein base (beans or veggie ground round). Once heated through, put it in your bread dish.
4. Add 1/2 cup (minus a tbs) of the condensed soup. Mix up.
5. Add your veggies.
6. When your potatoes are ready, mash them (don't forget to add the garlic you set aside) and put them on top of the veggies.
7. Add your toppings and drizzle your sauce.
8. Bake in oven for 15 minutes or until heated through.
9. Serve and enjoy.