Shepherds Pie With Puff Pastry Crust Recipe
This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Microwave
- Saucepan
- Immersion blender
- Potato masher
- Saute pan
- Slotted spoon
- Baking dish
- Oven
- Off set spatula
- Pastry brush
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen shears
- Spoon
- Oven mitt
Ingredients
- 3 large yukon gold potatoes (cut in cubes)
- 3 medium carrots (chopped)
- 2 tablespoons tamari soy sauce (add to the cooking water for the potatoes and carrots)
- 1/4 cup vegan margarine
- 2 tablespoons coconut oil (to cook all the veggies in)
- 1 medium onion (chopped)
- 2 cups cabbage (cut thin)
- 6 button mushrooms (chopped)
- 1 small head broccoli (chopped)
- 1/4 medium head cauliflower (chopped)
- 1 tablespoon garlic powder
- 1 cup broth (chicken or veggie whatever you like)
- 3 tablespoons spike seasoning
- 1/2 teaspoon fresh ground black pepper
- 1 (10 5/8 ounce) package quorn meatballs (meatless)
- 1 (4 1/2 ounce) can cream of mushroom soup
- 1 (17 1/3 ounce) package puff pastry (I used only one sheet)
- 1/2 cup breadcrumbs (I used Italian)
- 1 egg (beaten)
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