Classic Shepherd's Pie

Recipe:

Classic Shepherd’s Pie

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Serves: 4-6 people
Prep Time: 30 min
Cooking: 40 min
Recipe By: Lynda Dillon

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Ingredients

1 package Abbot’s Ground “Beef”

4 large russet potatoes

1/4 cup plant-based butter

1/2 cup plant-based milk

1 teaspoon garlic powder

Sea salt & pepper to taste

1 1/2 cup vegetable broth

2 tablespoons cornstarch

1/2 medium onion, diced

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup frozen or fresh carrot diced (small pieces)

2 garlic cloves, minced

1 teaspoon finely chopped fresh thyme, plus more for serving

1 teaspoon finely chopped fresh rosemary

Description

Tuck into this comforting-yet-nourishing dish on a chilly winter night. Our Shepherd’s pie is plant-based, gluten-free, soy-free, and made with nothing but nutrient-dense ingredients.

Method

1. Preheat the oven to 400°.

2. Peel the potatoes and roughly chop. Boil until tender. Drain water. Mash potatoes until it’s a creamy smooth texture. Add in milk, butter, garlic powder, sea salt, and pepper. Mix and set aside.

3. Mix together vegetable broth with cornstarch. Set aside.

4. In a cast iron skillet, cook “Beef” according to package instructions.

5. Add in diced onions, frozen peas, frozen corn, carrots, garlic, thyme, and rosemary. Sauté with “Beef”. Pour in vegetable broth and cornstarch mixture.

6. Spread on the mashed potatoes on the top of the “Beef” and vegetable filling until it’s completely covered.

7. Bake for 30 minutes. Then broil at 525° for 10 minutes or until golden brown on top. Let cool for 10 minutes before serving.