Foodies, need something ultra-warming to prep for the week? Try this comforting and filling Plant-Based Shepherd's Pie from our foodie pal, Brooklyn from @theconsciouscook_
With the weather only getting cooler, this dish is perfect for meal prep and having on hand throughout the week.
Foodies, need something ultra-warming to prep for the week? Try this comforting and filling Plant-Based Shepherd's Pie from our foodie pal, Brooklyn from @theconsciouscook_
With the weather only getting cooler, this dish is perfect for meal prep and having on hand throughout the week.
Ingredients
- 1 x lentil can
- 1 cup TVP
- 2 cups mixed frozen veggies
- 1 onion
- 1 tbsp tomato paste
- 3 cloves of garlic
- Salt, to taste
- 1 tbsp cornflour (mix into a slurry)
- 1 cup veggie stock
- 8-9 large potatoes
- 1/4 cup unsweetened soy milk
- 1 tsp celery seeds
- 1 tsp thyme
- 1 tsp Worcestershire sauce
- 1 tbsp balsamic vinegar
Directions
Peel potatoes and boil with lots of salty water until tender. Meanwhile, chop up onion and garlic.
- Heat up your Crumble Shallow Dutch Oven over medium heat with olive oil. Add garlic and onion and saute until fragrant.
- Add salt, tomato paste, balsamic vinegar, worcestershire sauce, veggie stock and TVP. Allow the liquid to infuse into the TVP.
- Next, add herbs and veggies. Stir and then add in your cornflour slurry. Allow to cook for a few minutes.
- Next, mash potatoes roughly with milk and salt. Set aside.
- Remove the mixture off of the heat and spread potato over the top. Then you may like to add fork marks for extra crispiness while it bakes in the oven.
- Place with or without the lid on into the oven at 180 degrees celsius for 20 minutes. Remove and enjoy!
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