Mmm, can't wait to make this one again!

Pescetarian shepherd’s pie

There are a lot of comfort foods I miss now that I have a primarily pescetarian diet. Shepherd’s pie is definitely one of those dishes. Thank goodness there are things like meatless crumbles! These give most dishes the texture you’re used to without adding the meat. They do have a slightly distinguishable taste that may or may not work with the dish you’re planning to make. M is somewhat of a picky eater and doesn’t like using the crumbles in certain dishes. Happily, I can report the crumbles worked quite well in the shepherd’s pie!

We adapted the recipe I have below from this original recipe on The original, of course, called for ground beef and beef broth. We used the meatless crumbles and vegetable broth. I also opted for the mixed frozen veggies instead of just carrots. Although, I really loved the addition of onions to the mashed potatoes for taste. Yum. This dish is a great replacement for the comfort food I miss. We can’t wait to make this one again. It’s great for those cold winter nights. Plus, this dish reheats remarkably well! Have fun and enjoy!

Shepherd's pie

Mmm, can’t wait to make this one again!

What you need:
4 large potatoes, peeled and cubed
1 tbsp butter
1 tbsp finely chopped onion
1/4 cup shredded cheddar cheese
PDS, to taste
1 package mixed frozen vegetables (peas, carrots, corn and bean mixture), defrosted
1 tbsp extra virgin olive oil
1 onion, chopped
1 package gardein meatless crumbles
2 tbsp all-purpose flour
1 tbsps ketchup
3/4 cup vegetable broth
1/4 cup shredded cheddar cheese

What to do:

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with PDS to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add meatless crumbles and mixed veggies; cook until heated through, around three minutes. Stir in flour and cook 1 minute. Add ketchup and vegetable broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground “beef” mixture in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.


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