MEATLESS SHEPHERD PIE
Who doesn’t like comfort food? You know, a meal just grandma would make.
I’ve always loved shepherd’s pie, but when I decided to go to a plant-based lifestyle nearly 4 years ago, I thought my shepherd’s pie and other comfort food would be history. Not at all.
For the most part, meat replacement is typically made from textured soy protein or soy protein concentrate. You can find this in most grocery stores in the produce section. Most brands are free of cholesterol and saturated fat and high in protein, iron, zinc and vitamin B-12.
4 medium potatoes, diced
2 tablespoon non-dairy butter (I use Earth’s Balance)
¼ cup almond milk
Sprinkle of salt and pepper
1 medium onion, finely chopped
1 tablespoon vegetable oil
12 ounces faux ground beef-style crumbles (I use Gimmie Lean, Ives or Smart Ground)
1 10.5-ounce can Campbell’s mushroom gravy (I strain this so it’s just the liquid and no pieces of mushroom.)
1 6-ounce can of corn
Boil the potatoes for around or until tender. Drain and mash with the non-dairy milk and Earth’s Balance. Season with salt and pepper.
In a medium pan, saute the onion in the oil until translucent.
In a medium bowl, mix the cooked onions, crumbles, mushroom gravy and corn for about 10 minutes.
Pour into a pie pan. Put on top spreading to the edges.
Bake in a 350-degree oven for 30 to 40 minutes or until the potatoes are browned.