YogaMaYam

This site is for learning and sharing about Yoga. Topics include teaching, asana, meditation and a nurturing forum for questions about your Yoga practice.

Recipe: Cottage Shepherd’s Pie (vegetarian)

Cottage Shepherd’s Pie
(Makes 1 pie–double up the recipe for 2 pies)

2 Pie Crusts (one for bottom and one for top)
2 large round sweet potatoes
Early sweet peas
Golden crispy corn
Soy meatless crumbles (cooks and looks like ground beef)
Fresh mint leaves
Curry
Cinnamon
Nutmeg
Worstershire Sause/Steak Sauce
Butter (or Ghee)

Bake sweet potatoes at 350 degrees for 1.25 hours on baking sheet.
Combine peas and corn in a saucepan and cook in butter or ghee. Season with cinnamon and nutmeg.
Brown Soy Meatless Crumbles in skillet on high heat with canola oil and walnut oil.  Add chopped mint leaves, generous sprinkling of curry, cinnamon, nutmeg, worstershire and steak sauce.  Turn burner down and simmer for 10-15 minutes.  (The house will smell yummy!)
Take the skin off the baked potatoes and mash and whip with a fork,. Add butter/ghee, honey (or brown sugar to taste).  Add in cinnamon, nutmeg and, if desired, a dash of cream/half and half.
Line bottom of pie with a thin layer of sweet potatoes.
Drain and mix the corn, peas and mint soy crumbles together and add on top of the sweet potato layer.  Add one final light layer of sweet potatoes on top, and then lay the top crust.  Close around edges with fork and brush the crust with melted butter or ghee.

Bake at 375 for 30-40 minutes (until crust is flakey, browned and crisp).  Set out to cool. ENJOY!

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