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I occassionally hear the excuse: “I can’t go vegetarian because I don’t like vegetables!“ To this I ask, “What do you eat?” and receive the reply, “Meat and potatoes.” Well, my friends, this is the perfect recipe for those who are beginning a vegetarian diet and haven’t yet acquired the taste for more exotic vegetarian flare.
Similar to Shepherd’s Pie, this dish contains “veggie crumbles” as a meat substitute. If it’s your first time using the fake meat crumbles, don’t stress – they are easy to work with and mix with the rest of the flavors well. And on the other end of the spectrum this recipe uses mashed potatoes so our meat-and-potatoes carnivore can convert to vegetarianism without too much struggle.
This dish isn’t the most healthy of meals, but it is something good for veg beginners. I like to make this meal when I’m in a pinch for time and have most of the ingredients left-over or on-hand. I feel like making this meal is healthier than microwaving a frozen veggie lasagna or toasting up a pizza – which is what I hate to default to when I’m in a time crunch or am just feeling lazy. And as you know how much I love leftovers, this dish is easily reheated for your next day’s lunch at work or home.
Serves 6
Ingredients
2 tablespoons vegetable oil
1.5 cups mashed potatoes
1.5 cup fresh or frozen peas
(I use frozen so that they don’t lose their shape when mixing)
6 ounces soy “ground meat”
4 ounces grated low-fat Swiss cheese
2 large eggs, beaten
1/4 cup minced fresh parsley, for garnish
1.5 cups (3.5 ounces) french-fried onions
Directions
1. Preheat the oven to 375F. Spray a 10-inch pie pan or cake pan with nonstick cooking spray and set aside
Note: I used a pre-made pie crust in this video which may make the pie take longer to bake (see number 4).
2. Heat the oil in a large skillet over medium heat, and stir in the potatoes, peas, and “ground meat.” Cook, stirring often, for about 5 minutes.
3. Meanwhile, combine the cheese and eggs. Stir in the “meat” mixture, and mix well. Spoon into the pie pan.
4. Bake for 20 to 25 minutes, or until the top turns slightly golden and center is firm. Remove from the oven, and garnish with the parsley and onion rings.
Note: If using the pie crust, you may need to bake for at least 45 minutes.
Per serving: 280 Cal; 18 g protein, 13 g fat; 23 g carb; 80 mg chol; 460 mg sodium; 3 g fiber
Leave your comments below if you’ve tried this recipe. 
Very good Sarah,
I really need to start trying these.
Wish I were there I would have A taste of your’s.
It always look’s so good.