Shepherd’s Pie

SERVES

6

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

For the Base
1lb Simply Seasoned Protein Starter
3 tablespoons butter, divided
1 large yellow onion, diced
2 large carrots, diced
½ teaspoon salt
2 tablespoons flour
1 tablespoon tomato paste
1 tablespoon soy sauce
1 cup vegetable broth
¼ cup milk (2% or whole milk)
1 cup peas

For the Topping
1 1/2 lbs russet potatoes, peeled and chopped into 2” pieces
2 tablespoons butter
2 tablespoons cream cheese
¼ cup milk (2% or whole milk)

DIRECTIONS

Preheat oven to 350 degrees.

Heat 2 tablespoons butter in a large skillet over medium-high heat for 30 seconds or until
melted.

Add onion and carrots and cook until softened, about 7-8 minutes.

Add protein starter and 1/2 teaspoon of salt. Use a wooden spoon to break up the protein starter
into small pieces, cooking for 12 minutes or until browned.

Add flour, tomato paste, and soy sauce and stir until combined.

Add broth and milk and continue to simmer for 15 minutes.

Add peas and transfer to a 3-quart casserole dish.

Dice the remaining tablespoon of butter into 1/2” pieces.

In a large pot, bring the potatoes, ½ teaspoon of salt, and water to cover to boil.

Once boiling, reduce heat to medium-low and simmer for 15-20 minutes, or until tender.

Drain the potatoes then add them back to the pot.

Mash the potatoes with cream cheese, butter, and milk until just slightly lumpy.

Top the protein mixture with mashed potatoes and dot with butter pieces.

Bake for 25-30 minutes or until the edges are bubbling and the top is just lightly browned.

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