Meatless Monday – April 30th

This week I have a vegetarian take on a classic recipe. 

Creamy Vegetarian Shepherd’s Pie


1 carrot, diced

1/2 cup broccoli, chopped small

1/2 cup cauliflower, chopped

1/2 cup green beans

1/2 cup green peas

1/2 cup mushrooms, sliced

2 tbsp margarine + 2 tbsp

1/4 cup flour

1 cup vegetable broth

2/3 cup milk or soy milk

2 tbsp chopped fresh sage

salt and pepper to taste

4 potatoes, chopped

1/4 cup soy or regular yogurt

1/2 cup freshly grated Parmesan cheese (optional)


Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside.

Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese.

Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired.

Bake for 30 to 40 minutes or until lightly golden.

(Recipe from


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1 Response to Meatless Monday – April 30th

  1. Andi says:

    Yum! Sounds good!

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