Organic Vegetarian Sheperds Pie



* 1/4 cup unsalted butter or Brummel & Brown
* 1/2 pound vegetarian meat
* 1 cup grated organic onion
* 2 organic carrots, grated
* 1 1/2 teaspoons sea salt
* 1 teaspoon organic ground pepper
* 1 1/4 cups organic vegetable stock
* 1 teaspoon organic worcestershire sauce
* 1/2 pound organic potatoes
* 1/2 cup organic sour cream
* 1 cup cheddar, grated
* 1/3 cup organic skim milk
* Pastry Pie Crust
* 1 Bag organic string beans
* 1/2 cup organic corn

Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the vegetarian meat and cook until starting to brown for about 3 minutes. Add the organic onions, carrots, 3/4 teaspoon sea salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Gradually add the vegetable stock and Worcestershire sauce, then bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and sour cream, and mash to incorporate. Add the organic milk and mix well. Remove from the heat.

Cover bottom of pie crust with organic corn. Then on top of the corn put a layer of green beans. Remove the pot with the meat from the heat. Spoon on top of vegetables and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly for approximately 10 to 15 minutes. Remove from the oven and let cool for 5 minutes. Then serve.

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