Vegan - Shepherdess Pie

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* Exported from MasterCook *

 

Shepherdess Pie

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds potatoes

3 tablespoons extra virgin olive oil

salt and ground black pepper

1 large onion -- chopped

1 green pepper -- chopped

2 carrots -- coarsely grated

2 garlic cloves

3 tablespoons sunflower oil or margarine

4 ounces mushrooms -- chopped

2 14 oz cans adzuki beans -- drained

2 1/2 cups stock

1 teaspoon vegetable yeast extract

2 bay leaves

1 teaspoon dried mixed herbs

dried breadcrumbs or chopped nuts to

sprinkle

 

Boil the potatoes in the skins until tender, then drain, reserving a little of

the water to moisten them.

Peel the potatoes and mash them well, mixing in the olive oil and seasoning.

(Potatoes are easier to peel when boiled in their skins. This also preserves

vitamins.)

Gently fry the onion, pepper, carrots, and garlic in the sunflower oil or

margarine for about 5 minutes until they are soft.

Stir in the mushrooms and beans and cook for a further 2 minutes, then add the

stock, yeast extract, bay leaves, ansd mixed herbs. Simmer for 15 minutes.

Remove the bay leaves and empty the vegetaables into a shallow ovenproof dish.

Spoon on the potatoes in dollups and sprinkle over the crumbs or nuts. Broil

until golden brown.

 

 

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Per serving: 643 Calories (kcal); 8g Total Fat; (10% calories from fat); 30g

Protein; 117g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0