Okay, I know St. Patrick’s Day is over, but is the celebration? Of course not! Where I live, there are St. Patrick’s Day festivals going on for a couple of weeks after St. Patty’s Day. With that in mind, I thought I would share with you the recipe for the dish I made on March 17, because it’s a great dish to make to celebrate all things Irish.
Vegetarian Cottage Pie
I made this dish for St. Patrick’s Day and am happy to report it turned out great and also made good leftovers. Easily make it vegan by leaving out the egg.
1 package Light Life Smart Ground Originals Veggie Crumbles (12 oz.)
1 medium yellow onion, chopped
4 cups cabbage, chopped
3 carrots, sliced
1 cup vegetarian broth
3 russet potatoes, peeled
2 tbsp. Smart Balance
About ½ cup skim milk
1 organic, cage free egg, well beaten (optional)
1 tsp. garlic powder
1 tsp. oregano
1 tsp. thyme
1 tbsp. parsley
Dash of nutmeg
Salt & Pepper
1) Sprinkle olive oil over carrots and place on greased cookie sheet in 425 degree preheated oven. Roast for about 10 minutes.
2) Boil water in large sauce pan and add peeled and chopped russet potatoes. Boil until fork tender, about 10 minutes. Drain and mash with potato masher. Add skim milk and smart balance, salt and pepper.
3) Meanwhile, in medium saucepan on medium-high heat, add olive oil and chopped onion. Saute about 5 minutes.
4) Add Veggie crumbles and sauté another 5 minutes. Then add cabbage and sauté 5 minutes more.
5) Add roasted carrots, garlic powder, oregano, thyme, parsley, nutmeg and pepper to veggie crumble mixture.
6) Spray nonstick cooking spray in large casserole dish. Add veggie crumble mixture to the bottom of the casserole.
7) Mix beaten egg in with mashed potatoes. Spread mashed potato mixture over the top of the veggie crumble mixture.
8) Bake at 375 degrees for about 35 minutes. Potatoes should be lightly browned.
Makes 6-7 servings.