Couscous Shepherd's Pie

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.

1 package (16-ounce) frozen mixed vegetables
2 cups water or 2 cups vegetable broth powder
1 cup quick-cooking couscous
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
Preheat the oven to 350°. Cook the vegetables in a pot of salted boiling water until just tender, about 7 minutes. Drain and transfer to a lightly oiled 2-quart casserole dish.

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.

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