- 9 medium potatoes, peeled and cut into large chunks
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cups textured vegetable protein (TVP), flaked or small chunks
- 2 cups water
- 1/2 tbsp celery salt
- 1 tsp granulated garlic or garlic powder
- 1/4 cup soy sauce
- 1/4 cup maple syrup (preferably amber syrup, for its rich flavour)
- Salt and ground pepper
- 1 1/2 cup extra-old cheddar, grated
- 1/3 cup maple butter
- 19 oz creamed corn
- 4 cups corn in kernels
- Drop your potatoes into a large pot, cover them with water, and add salt. Bring to the boil and cook 20 minutes or until tender.
- Meanwhile, heat the oil in a large pan over medium heat, add the onions and sauté 5 minutes.
- Reduce heat to medium-low, add the TVP, 500 ml (2 cups) water, celery salt, granulated garlic or garlic powder, soy sauce, and the maple syrup. Cook 5 minutes or until the liquid is absorbed. Season generously with salt and pepper. Set aside.
- Drain the potatoes and mash. Mix in the cheddar and maple butter. Season to taste.
- Preheat oven to 180° C (350° F).
- Spread the vegetable protein mixture on the bottom of an ovenproof dish, cover with the creamed and kernel corn, and then top with the mashed potato mixture. Bake 30 minutes
This vegetarian shepherd’s pie will keep in the fridge for 1 week. You can also freeze it.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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