Shepherd's Pie
Delicious, high protein 100% plant-based Shepherd’s Pie. ulivit plant crumbles, chunky vegetables in a brothy sauce topped with fluffy mashed potatoes, all baked to bubbly perfectly.
Ingredients
3 packages of ulivit Mushroom Boost Crumbles
1 litre of veggie broth (warm or hot)
Shepherd's Pie Spice Mix (See below) or use 47 g package of Shepherd's Pie seasoning mix.
2 cups carrots, peeled & diced (4 carrots)
2 cups kernal corn (2 ears of corn)
2 cups frozen peas
½ cup onion, diced (1 white onion)
1 litre cold water
4 cups potatoes, peeled and cubed to 1"
2 tsp salt
2 TBSP, heaping vegan margarine
¼ cup your favourite non-dairy milk
Shepherd's Pie Spice Mix:
Salt - 1 tsp
Garlic powder - 1 tsp
Mustard powder (opt) - 1/2 tsp
Black pepper - 1/2 tsp
Thyme, dried - 1/2 tsp
Parsley, dried (opt) - 1/2 tsp
Instructions
Preheat oven to 400 degrees F (204 C).
Place 1" cubed potatoes in 1 litre cold water with 1 tsp salt. Bring to a rolling boil until cooked (soft but not mushy). About 10 minutes. Don't overcook. Remove from stove, drain water. Add vegan margarine, non dairy milk and 1 tsp of salt to the potatoes.
Lightly grease a large casserole dish (9” x13”) and combine ulivit crumble, mushroom boost seasonings, veggie broth and shepherd’s seasoning. Let sit for 3 minutes, covered (most of the water will be absorbed). After 3 minutes, add carrots, corn, frozen peas, onion and mix all ingredients together. Top with cooked mashed potatoes.
Place in oven, uncovered on middle rack and cook for 50 minutes then remove, cool for 5 minutes and serve.
Did You Make This Recipe?! Tag @ulivit on Instagram and Hashtag #HowDoUlivit
