a
Plant Based Gluten Free Shepherd’s Pie
8 servings
Ingredients
- 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
Instructions
- 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.