Max's Vegetarian Shepard's Pie (photo: artcodes)

Even though I am not a vegetarian, I know we all have vegetarian friends, and sometimes it’s hard to find something good to feed them for holidays…
so I looked for the best vegetarian recipes for Easter and found this one.

A rich and creamy vegetarian shepherd’s pie recipe using lots of healthy vegetables instead of meat. A reviewer gave this vegetarian shepherd’s pie recipe 4 out of 5 stars and said, “This was quite good, consisting of vegetables we all like. I think this will become a staple comfort food with us.”

You could also try this vegetarian shepherd’s pie with TVP for a more meat-like dish, or, try this vegetarian shepherd’s pie with lentils.

Ingredients:
  • 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)

Preparation:

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.

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If one has vegan friends, it’s possible to omit the cheese or use one of the vegan cheeses…

I found some more vegetarian/vegan recipes here… there’s a carrot cake, an almond cake, four-bean salad, vegan scalloped potatoes and a vegan Easter salad recipe, too.