Veggie Burger Shepherd's Pie | Oregonian Recipes

Name: Veggie Burger Shepherd's Pie | Oregonian Recipes
Ingredients: 4 frozen veggie burger patties (we used Chez Gourmet Oregon Harvest Veggi Patti); 2 tablespoons vegan margarine (we used Earth Balance); 8 ounces fresh mushrooms, diced (we used shiitake, but you could use cremini or portobello); 2 1/2 tablespoons all-purpose flour; 2 cups cold vegetable broth; 1/4 teaspoon dried thyme; Salt and freshly ground black pepper; 2 medium Yukon gold potatoes, peeled and quartered; 1 cup cauliflower florets; 2 tablespoons vegan margarine; 2 tablespoons nondairy milk; 1/2 teaspoon salt; Freshly ground black pepper; 1 tablespoon vegetable oil

recipes.oregonlive.com

This easy-to-make Shepherd's Pie uses veggie burger patties in place of the traditional fillings. Serve with a tossed green salad to round out the meal.

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Ingredients

4 frozen veggie burger patties (we used Chez Gourmet Oregon Harvest Veggi Patti)
2 tablespoons vegan margarine (we used Earth Balance)
8 ounces fresh mushrooms, diced (we used shiitake, but you could use cremini or portobello)
2 1/2 tablespoons all-purpose flour
2 cups cold vegetable broth
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
2 medium Yukon gold potatoes, peeled and quartered
1 cup cauliflower florets
2 tablespoons vegan margarine
2 tablespoons nondairy milk
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil