Happy Cow Shepherd’s Pie

Happy Cow Shepherd’s Pie replaces the usual meat layer with seasoned texturized vegetable protein and vegetables, then tops the filling with mashed sweet potato.

The TVP is reconstituted first, then cooked with onion, ginger, garlic, chili, celery, bell pepper, peas, mushrooms, herbs, tomato, and seasoning until the filling is thick enough for a casserole.

Mashed sweet potato is spread over the cooked filling and scored with a fork before a small amount of Parmesan is added. The assembled pie is baked until heated through.

Ingredients

• 2 teaspoons vegetable bouillon powder
• 1 cup hot water
• 1 cup texturized vegetable protein
• 1 tablespoon good oil
• 1/3 cup onions, chopped
• 1/2 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1 fresh green chili, slit at the end
• 1 celery stalk, thinly sliced
• 1/2 bell pepper, diced
• 1/2 cup fresh green peas, cooked
• 1/4 cup mushrooms, sliced
• 1/4 cup fresh cilantro leaves or parsley
• 1/4 cup water
• 1 teaspoon salt
• 1 tablespoon oil
• Freshly ground black pepper to taste
• 1/2 cup tomato sauce or chopped fresh tomatoes
• 3 sweet potatoes, cooked and mashed, about 5 cups
• 1 tablespoon grated Parmesan cheese

Method

Dissolve the bouillon in the hot water, add the TVP, and let it stand for 5 minutes. Heat the oil in a medium pot over medium-high heat, add the onions, ginger, garlic, and chili, and sauté for 2 minutes. Add the TVP and all remaining ingredients except the mashed sweet potatoes and Parmesan. Reduce to medium and simmer about 20 minutes, covering if the filling starts to dry. Remove the chili. Heat the oven to 350°F (180°C), spread the TVP mixture in a casserole dish, cover with mashed sweet potatoes, rake the surface with a fork, sprinkle with Parmesan, and bake 20 minutes. Cut into squares and serve. Makes 4–6 servings.