One of the things I missed about eating meat was shepherd’s pie; my parents had discovered a rather tasty brand but, of course, that had meat. And who’s heard of a meatless shepherd’s pie, or chicken pot pie? Now you and I both have.
Thank you to my dad for making this recipe so that I could enjoy an old delight!
Meatless shepherd's pie (photo credit: iStock photography)
Ingredients
- 1/3 package of Yves veggie ground
- 1/4 cup frozen mixed vegetables (preferably corn nibblets, green peas and chopped carrots)
- three small potatoes
- 4 tablespoons grated cheddar cheese
Directions
- Boil a huge pot of water. When water is boiling, add three small washed potatoes. Keep an eye on the potatoes, they should take around 45 minutes to cook.
- Once potatoes are ready, scoop them out with a spoon and let them cool.
- Pour some of the water from the potatoes into a smaller pot, set to boil and add frozen vegetables. Remove once cooked and toss water.
- Mix Yves veggie ground with water and a spritz of olive oil in a pan. Heat until lightly cooked.
- Peel the potatoes and place in the now empty smaller pot (where you cooked the vegetables). Mash potatoes and add salt and milk until you achieve a smooth, mushy texture.
- Now we’re onto the pie part! Heat the toaster oven to 375° convection. Cover bottom of small casserole dish with Yves veggie ground mixed with the now cooked vegetables. Smooth mashed potatoes over top and sprinkle top layer with cheddar cheese.
- Cook pie in toaster oven for around 10 minutes (the cheese may be your readiness indicator). Enjoy!
Serves 2
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Filed under: Food Tagged: | mashed potatoes, shepherd's pie, vegetables, Yves veggie ground
