Oh man... I'm drooling here, mamas!!! LOL
I guess I couldn't convince you to share your recipes too, huh?
We're going to have veggie Shepherd's Pie. I've switched a few things since I didn't have tamari soy sauce for ex. but used Bragg's instead etc. It's the first time I've used this recipe, so we'll see how it turns out lol.
Here's the recipe if anyone cares Shepherd’s Pie
2 tablespoons olive oil
1 large yellow onion, chopped
1 large carrot, chopped
4 ounces white mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari soy sauce
3/4 cup Basic Vegetable Stock (page 000)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
Salt and freshly ground black pepper
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
3 vegetarian burgers, thawed and chopped
1/2 cup frozen peas, thawed
1/4 cup ground walnuts
3 cups mashed potatoes
1/4 teaspoon sweet paprika
1. Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.
2. Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
3. Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.
4. Spread the mashed potatoes over top. Sprinkle with paprika and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.