Figured it was time for a “comfort meal”. It seems as though most people have their go-to Shepherd’s Pie recipe. Tradition is good, but not always super healthy. Did you know that the very first Shepherd’s Pie had ground lamb as its meat? No thanks.
I wanted to make something a tad different from standard recipes and decided to add Gardein Beefless Tips.
It worked and turned out great.
Let’s go through the process, shall we?
First I made the topping…
Next I made the bottom layer.
Bake for 30 or so minutes…
Vegetarian Shepherd’s Pie with Beefless Tips
Sweet Potato Topping
- 2 sweet potatoes, peeled and diced (about 1 lb.)
- 1/2 cup almond milk
- 2 Tbs. butter
- 1 Tbs. nutritional yeast (optional)
- 1 tsp. ground cinnamon
- 1/2 sp. ground nutmeg
- 1 Tbs. grapeseed oil
- 1 medium onion, chopped
- 3 carrots diced (or about 1 1/2 cups)
- 1 1/2 tsp dried thyme
- 1/2 tsp sage
- 1 cup frozen peas, thawed
- 1 9 oz package Gardein Beefless Tips, thawed and sliced in half.
- 1 cup low-sodium vegetable broth
- 1/2 cup parmesan cheese
For Sweet Potato Topping:
- Bring large pot of water to a boil.
- Add diced sweet potato, cover, and boil 10 minutes, or until tender.
- Drain and add to food processor with almond milk, butter, optional nutritional yeast, cinnamon, and nutmeg. Process with quick pulses until you reach your desired consistency.
For the filling:
- Heat oil in large skillet over medium heat. Add onion and cook for 5 or 6 minutes, or until onions are soft.
- Add carrot, thyme, and sage. Cook 2 to 3 minutes more, or until carrot begins to soften.
- Add veggie broth.
- Stir in peas, and Gardein Beefless Tips. Cover and cook on low for 16-18 minutes, or until carrots are soft. Season with salt and pepper, to taste.
- Stir in parmesan cheese.
- Preheat oven to 375 degrees.
- Pour filling into 2-qt. casserole dish that has been pre-sprayed to prevent sticking. Spread Sweet Potato Topping over Filling.
- Bake, uncovered, 30-35 minutes, or until filling is bubbling.
- Let stand 5-10 minutes before serving.