Shepherd's Pie

Right after Trader Joe’s discontinued my all-time favorite Veggie Shepherd’s Pie (I’m still bitter), I attempted a number of recipes. None quite stood up to the test until recently. And to top it all off, it’s a Fake It Don’t Make It recipe shamelessly taken from Real Simple Magazine (You’ll soon find that I love quick and easy meals above all else, which means RS’s Fake It Don’t Make It section is perfect for me.)

In the recipe’s original form, it calls for meat, but that didn’t detour me in the least. I just grabbed my favorite ground meat substitute and whipped up this savory dish in no time. The end result was very impressive (even my meat-loving husband agreed, asking for seconds).

Easy Shepherd’s Pie

by Real Simple, Oct 07

• 1 pound (1 pkg) ground meat substitute
• 1/3 cup ketchup
• 1 teaspoon Worcestershire Sauce (Anchovy-free by The Wizard)
• 8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
• 1/4 cup (1 ounce) shredded Cheddar (optional)
• 1 – 16-ounce package refrigerated or frozen and thawed mashed potatoes

Heat oven to 400° F.

Place the ground meat product in a large skillet and cook over medium-high heat until warm, about 5 minutes. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the mixture into a baking dish.

Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates.

YIELDS: 4 servings

NUTRITION PER SERVING
CALORIES 384(40% from fat); FAT 17g (sat 8g); SUGAR 6g; PROTEIN 22g; CHOLESTEROL 88mg; SODIUM 827mg; FIBER 3g; CARBOHYDRATE 28g