Shepherd's Pie

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Shepherd's Pie

Source: CalciYum! Delicious Calcium-Rich Diary-Free Vegetarian Recipes

 

1 1/2 cups cooked soybeans or navy beans (or 1 -- 14 oz. can soybeans, rinsed and drained)

1 cup pasta

1/4 cup soy sauce

3 cups coarsely chopped broccoli florets

1 1/2 cups corn kernels

2 cups packed chopped mustard greens or Chinese lettuce

1 cup sliced okra

1 medium onion, chopped

4 carrots, finely chopped

1 potato, peeled and chopped

2 tsp. granulated sugar (or sugar alternative)

2 tsp. dried basil

 

Potato Topping:

5 medium potatoes, peeled

1 Tbsp. olive oil

1/4 cup soy milk

salt to taste

paprika

 

In a large bowl, using a potato masher (or in a food processor), roughly mash beans. Stir in pasta sauce and soy sauce. Set aside. In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8 to 10 minutes. Add mashed bean mixture and stir until well combined. Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in bowl and mash together with olive oil, soy milk, and salt.

Transfer bean mixture to a lightly greased 13 x 9-inch casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake in a preheated 350F oven for 40 minutes.