The College Cookbook | Unconventional veggie shepherd’s pie

With all this snow and cold wind, we crave something hearty and warming to fill us up at mealtime—but aren’t you tired of soup? Can your stomach and psyche really take another bowl of cheesy fish crackers floating in a tomatoey broth? Better yet, want to celebrate St. Patty’s Day with an unconventional and vegetarian-friendly twist on an Irish classic?

Well then check out this warped but warming way to make shepherd’s pie—a unconventional veggie shepherd’s pie.

Serves 6-8.

What You Need:
• 2 heads of cauliflower
• 2 cups milk
• 2 tablespoons margarine
• 8 veggie burger patties, any flavor or combination of flavors, frozen or thawed
• 2 cans cut green beans
• 2 boxes frozen vegetables, peppers and broccoli mix (i.e. Green Giant Immunity Blend)
• 3 small cans sliced mushrooms
• 1 large onion, diced
• 1 can of peas
• 1 can of sliced carrots
• 1/2 cup Italian style breadcrumbs
• Pepper
• Salt
• Garlic powder
• Water

What to Do:
1. Preheat the oven to 350 degrees Fahrenheit.

2. Cut the cauliflower into florets by slicing them off the core.

3. Heat the 2 cups of milk, 2 cups water, 1 teaspoon salt and the cauliflower over medium-high heat. Drop the heat to medium-low when the mix begins to boil and simmer for 20-25 minutes.

4. Drain the cauliflower and put back into the pot, setting this aside for the final layer.

5. Meanwhile, heat the veggie burgers in a skillet over medium-high heat breaking up the burgers with tongs or a wooden spoon as they get soft. Stir the meat occasionally.

6. Remove the ground veggie burger to a casserole dish and make the first layer of the pie by flattening the burger on the bottom of the dish.

7. Meanwhile, heat the frozen veggies in the microwave according to package directions.

8. In the same skillet used for the burger, toss in the two drained cans of green beans and season with salt and pepper. Heat through about five minutes over medium-high heat and then spread over the meat layer in the casserole dish.

9. Take the veggies out of the microwave and spread over the green bean layer.

10. In the same skillet over medium heat, begin cooking the onion until it turns translucent and then add the drained cans of mushrooms. Season with salt and pepper and heat through an additional five minutes. Layer the mushrooms and onions in the casserole dish.

11. In the same skillet over medium heat, heat the drained cans of carrots and peas, seasoned with salt, pepper, and garlic powder, for five minutes. Put into the pot with the cauliflower.

12. Add the margarine, a teaspoon or two of garlic powder, and a bit more seasonings to the pot and mash to desired consistency. Be warned: if using a handheld mixer, peas will fly—try mashing with just the beaters before turning on the mixing device. To absorb some of the excess liquid that might occur, stir in the breadcrumbs.

13. Bake the pie for about 30 minutes, until the edges begin to brown.

14. Remove and let rest for 10 minutes. Then bowl, serve, and enjoy!

What’s that? Healthy, non-potato laden Irish food? You bet your corned beef and cabbage this is! Not only does this easy, all-veggie recipe keep the carbs to a minimum, but the nutritional value of this vegetarian shepherd’s pie is through the roof with vitamins and fiber while the calories stay way low in comparison to the traditional stuff. Now winter weather won’t keep you drowning in the nutritional tar pits of the mundane soup bowl as you dig into this hearty and healthy  unconventional veggie shepherd’s pie.