I love shepherd’s pie but haven’t made this dish since I became vegetarian. My main quandary was the bottom layer, what should be in it? In a traditional Shepherds Pie the bottom layer is comprised of ground meat, onions and mushrooms. I didn’t like the idea of the bottom layer with just mushroom and onions. The solution came to me while eating a Boca Burger!
2 Boca Burgers cooked per instructions on the box
1 portabella mushroom, sliced thin and lightly sautéed in olive oil
2 garlic cloves smashed
½ cup finely chopped white onion
2 cups fresh corn kernels ( or 1 pound bag of frozen corn)
3 cups garlic smashed potatoes
1 tablespoon extra virgin olive oil
Chop the cooked Boca Burgers into small chunks. Chop the sautéed mushroom slices into 3 or 4 pieces and place in a bowl with the Boca Burger chunks, chopped onion, smashed garlic and EVOO; toss until well mixed. Evenly place this mixture in the bottom of a 2 quart casserole dish. Next add the kernel corn in an even layer. Finally add the Garlic Smashed Potatoes as the top layer. Bake at 375 degrees for 30 to 40 minutes – when the top browns it’s done!