One evening I gave the original recipe a try and as with many dishes you can modify them a bit to fit the needs of a vegetarian. It worked and I was able to feed my family of meat-eaters with the original as well as have a dish that my dad (vegetarian) would also eat.
Using my new Pampered Chef Crinkle Cutter
Vegetarian Cottage Pie
12 oz. pkg. MorningStar Farms Grillers Recipe Crumbles
1/2 c. baby pearl onions*
1 tbsp. olive oil
1 cup water
1/4 tsp. minced garlic
1/4 tsp. Mrs. Dash table blend seasoning
1 tbsp. ketchup
1 tbsp. worcestershire sauce (there are vegetarian varieties)
1 tbps. flour
2 cups veggie broth
1 cup carrot slices*
12 oz. brussel sprouts*
1 cup of peas*
2 cups shredded cheddar cheese
*I used frozen vegetables but you could use fresh if you have them available*
Wash, peel and slice potatoes into 1/4" slices.
Place potatoes in a pan and cover with water.
Bring to a boil and let cook for 3-4 minutes.
Remove from heat, drain and set aside.
While potatoes are cooking you can also begin cooking your vegetables (all but the onions)in another pan. Cook them until they are tender and then drain & set aside.
Pour olive oil into a hot skillet.
Add Morningstar Farms Crumbles and pearl onions and let brown a few minutes.
Next,add the garlic, Mrs. Dash, ketchup & worcestershire. Simmer to heat through.
Sprinkle flour over the top of mixture and stir. Let cook 2 minutes and then add vegetable broth.
Continue cooking until it has thickened.
Spray a 13X9 pan with cooking spray.
Place crumble & onion mixture in the bottom.
Layer the veggies on top. (not the potatoes)
Neatly arrange the potato slices over the veggies.
Sprinkle with cheese and bake at 350° for 40 minutes.