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Shepherd’s Pie
Prep and Cook Time: 1 hour | Serves: 6-8 | Recipe Credit: Feel Good Foodie
Prep and Cook Time: 1 hour
Serves: 6-8 | Recipe Credit: Feel Good Foodie
Ingredients:
Potato Crust
2 lbs yellow potatoes, like Yukon Gold, peeled and cut into 1-inch chunks
6 garlic cloves, peeled
2 teaspoons salt
¼ cup extra-virgin olive oil
½ teaspoon dried thyme
Plant-Based Filling
12 oz. pkg. Lightlife® Plant-Based Ground
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh thyme
1 cup frozen peas
1 cup frozen carrots
Instructions:
- Bring water to a boil in a large pot. Add potatoes, garlic and salt and cook on medium heat until potatoes are fork tender, about 15 minutes. Drain potatoes and garlic, reserving 1 cup of cooking liquid. Using a potato masher, combine the potatoes, garlic, olive oil and thyme in the large pot. Add as much of the reserved cooking liquid to reach desired consistency.
- In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until translucent, about 5 minutes. Reduce heat to low, add the garlic, tomato paste and Plant-Based Ground, cook until well incorporated. Season with salt, pepper and thyme and stir in the frozen peas and carrots.
- Preheat oven to 400°F. Carefully place mashed potatoes on top of the filling.
- Place the pie in the oven on the middle rack and bake until the potatoes begin to brown, about 25-30 minutes, then broil for 2-3 minutes until the potatoes become golden. Remove from the oven and let stand for 10 minutes. Sprinkle with fresh herbs before serving.
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Made with Lightlife®
Plant-Based Ground
