Serves: 8 servings

1½ lbs. Yukon gold potatoes
¼ tsp. salt
½ cup plain soy milk
2 oz. Smart Balance® Original Dairy Free Butter
½ tsp. RC Umami Sensations® Mirepoix Powder
white pepper to taste
For the Filling:
2 oz. vegetable or canola oil
8 oz. onion, cut in small dice
1½-2 lbs. Gardein™ Beefless Ground
2 carrots, cut in small dice
1 tsp. RC Roasted Garlic Base
6 oz. frozen corn kernels
6 oz. frozen green peas
6 oz. frozen cut green beans
6 oz. chopped tomatoes
2 tsp. tomato paste
16 oz. RC Gluten-Free Demi Glace Mix, prepared
1 tsp. fresh Rosemary, stems removed and minced
1 tsp. fresh thyme, stems removed and minced
1 tsp. each – RC Umami Sensations® Champignon Mushroom, wheat free Soy Sauce and Red Miso Powders
6-8 oz. Daiya® Dairy Free Classic Blend Cheddar and Mozzarella style shreds

1 Wash Yukon gold potatoes well and cut into large dice.
2 Place cut potatoes in sauce pan, cover with water add salt and bring to a boil.
3 Once potatoes are boiling reduce to a simmer and cook until potatoes are tender.
4 Drain, then mash adding hot soy milk and Smart Balance® dairy free butter.
5 Season with RC Umami Sensations® Mirepoix Powder and ground white pepper.
6 Place in piping bag and keep warm. While potatoes are cooking, in a large pan add oil heat until it shimmers.
7 Add onion and cook stirring frequently until onion just starts to turn golden brown.
8 Add Gardein™ Beefless Ground and brown.
9 Add cut carrots and cook until carrots start to get soft, then add rest of ingredients and blend well.
10 Place mixture in an oven proof casserole and “pipe” prepared potatoes on top, then dust with dairy free shreds.
11 Bake in a 350°F oven on a parchment lined sheet pan until internal temperature is at least 165°F and potatoes are browned.
12 Garnish with chopped scallions or parsley.

Product and Recipe Search

Harvest Quinoa Salad with Blueberry Pomegranate Vinaigrette