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.

   

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