Vegetarian Shepherd's Pie
This recipe is so GOOD you guys! I love it because you can make easy substitutes and additions to make it however you please, with whatever you have at home! You can swap the Yves veggie grounds for ground chicken, turkey or beef if you wish. OR keep it with the Yves veggie grounds for a plant based option! You can also add extra veggies if you like, or whichever fresh or frozen veggies you please! Anyways here is the recipe I used the other day! It makes about 12 portions which is GREAT for leftover lunches throughout the week!
Ingredients:
The main ingredients!
- 4 medium sizes potatoes
- 2 packs clubhouse shepherds pie seasoning
- 1 celery heart
- 1 bag mixed frozen veggies(Carrots,peas,corn)
- 2 packs yves veggie grounds (or 2lb meat of choice)
- 2 tbsp coconut oil
- 1/4 cup nut milk
Instructions:
- Bring water to a boil
- Preheat oven to 400
- Chop 4 medium sized potatoes - boil on high until soft (about 10-15 mins)
- Begin finely chopping 1 celery heart (or about 2 cups)
- Lighly fry Yves veggie grounds (2 packs) - add mixed veg(4 cups) and celery. stir. Add 2 packs shepherds pie seasoning to mix
- Mash potatoes - add 2 tbsp coconut oil & splash cashew milk(any nut milk/milk will do)
- Add mix of veg and Yves veggie ground mix to casserole dish.
- Top with mashed potatoes
- Bake at 400 for 45 mins or until potatoes are golden brown
- Makes About 12 servings (perfect for a big family or for lunches throughout the week
