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Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 45 min
Servings: 4
Recipe By: Robin Robertson
From: Quick-Fix Vegetarian
Used with permission of Andrews McMeel Publishing
Other Vegetarian Main Dishes
Other Grains
A topping of quick-cooking couscous instead of potatoes is one reason this shepherd's pie is ready to pop in the oven in minutes. I like to use frozen veggie burger crumbles in this recipe, but chopped tempeh or tofu may be used instead, if you prefer. For best results, you'll need to sauté either of these first before adding to the recipe.
2 cups water or 2 cups vegetable broth
1 cup quick-cooking couscous
salt
1 tablespoon extra-virgin olive oil
1/2 cup chopped onions
1 package (12-ounce) frozen vegetarian burger crumbles
1 1/2 cups mushroom gravy, store-bought or homemade
1/2 teaspoon dried thyme
freshly ground black pepper
1 tablespoon non-hydrogenated margarine
Bring the 2 cups water to a boil in the same pot in which you cooked the vegetables. Add the couscous and salt to taste. Remove from the heat, cover, and let sit for 5 minutes.
Heat the oil in a small skillet over medium heat. Add the onions, cover, and cook until soft, about 5 minutes. Add to the vegetables in the casserole dish. Stir the burger crumbles into the casserole dish, along with the gravy and thyme. Season to taste with salt and pepper, then spread the couscous evenly on top and dot with margarine. Bake until the filling is hot and bubbly and the top is golden, about 25 minutes.
