Minutes Prep time: 20
Minutes Total time: 40
Servings: 8
Difficulty: Intermediate
MASHED POTATOES:
3 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon kosher salt
1/2 cup unsweetened non-dairy milk
1/2 cup vegan cream cheese, softened
2 tablespoons Earth Balance® Vegan Buttery Spread, softened
2 tablespoons nutritional yeast
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
MEATLESS FILLING:
PAM® Original No-Stick Cooking Spray
2 tablespoons Earth Balance® Vegan Buttery Spread
1 onion, 1/4-inch dice
2 tablespoons garlic, minced (about 4 cloves)
1 tablespoon vegan Worcestershire sauce
1 pkg (13.7 oz each) Gardein® Plant-Based Ground Be'f
2 cups Birds Eye® Mixed Vegetables
2 tablespoons all-purpose flour
2 tablespoons Hunt's® Tomato Paste
1 teaspoon dried rosemary
1 teaspoon dried thyme leaves
2 cups vegetable broth
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh parsley, chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 85 mg | 9% |
| Carbohydrate | 47 g | 16% |
| Cholesterol | 0 | |
| Total Fat | 11 g | 16% |
| Iron | 2 mg | 10% |
| Calories | 306 kcal | 15% |
| Sodium | 1484 mg | 62% |
| Protein | 6 g | 12% |
| Saturated Fat | 4 g | 21% |
| Sugars | 5 g | 1% |
| Vitamin C | 30 mg | 50% |
Place potatoes and salt in a large saucepan and fill with enough water to cover. Bring to a boil over high heat and cook 10 to 15 minutes, or until potatoes are tender.
Drain potatoes thoroughly and return to pot. Mash potatoes until no large pieces remain. Do not over mash or they will be gummy.
Add Earth Balance®, milk and cream cheese and gently fold in with a wooden spoon or spatula. Add nutritional yeast, garlic salt and pepper and stir until well mixed. Set aside.
Preheat oven to 400°F and spray a 9x13-inch baking pan with cooking spray.
Melt 2 tablespoons Earth Balance® in a large, deep nonstick skillet over medium heat and add diced onion. Cook 5 to 7 minutes, or until translucent. Add garlic and Worcestershire sauce and cook, stirring constantly, 1 to 2 minutes more.
Add ground be'f and mixed vegetables and cook until heated through, 3 to 4 minutes.
Add flour, tomato paste, rosemary and thyme, stirring to thoroughly mix. Stir in broth and bring to a boil. Reduce heat and simmer until sauce has thickened, about 2 to 3 minutes. Remove from heat and scrape into prepared pan.
Carefully spoon mashed potatoes over top, completely covering meat mixture. With a fork, create diagonal lines in the mashed potatoes. Bake 20 minutes or until potatoes are lightly golden and the filling starts to bubble up on the edges. If desired, brown the top of the shepherd’s pie by switching oven to broil for 3 to 4 minutes, watching closely to not burn.
Remove from oven and let rest 10 minutes before serving. Garnish with fresh parsley and dig in!
Plant-Based Shepherd's Pie
