Tired of boring, bland vegetables at the holiday dinner table? Maybe you can’t even eat the mashed potatoes because it’s topped with cheese, so you‘re stuck with a plate piled high with asparagus. I mean asparagus is great and all ... but c’mon!
Time to turn the tables! This holiday, fool your meat-lovin’ friends and family with this Shepherd's Pie so delicious, they’ll be in disbelief, saying: “This is vegan?!!” To which you reply: “Pork yeah! It’s plants!”
Ready in 45 min (15 min prep, 30 min cook)
- 1 package CHi Italian Herb
- 3 pounds yukon gold potatoes, partially peeled
- 3-4 tbsp vegan butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 10 oz bag frozen mixed peas and carrots
STEP 1 Cut potatoes in half. Place in a large pot and fill with just enough water so that potatoes are covered. Bring to a low boil on medium high heat. Add salt. Cover and cook for 20-30 minutes (until very tender).
STEP 2 While potatoes are cooking, preheat oven to 425 degrees F and lightly grease a 9×13 pan (or a similar sized baking dish).
STEP 3 Once the potatoes are done, drain the pot thoroughly and transfer to a mixing bowl. Use a masher or large fork to mash until smooth. Add vegan butter, and season with salt and pepper. Cover loosely and set aside.
STEP 4 For the filling, place CHi Foods Italian Herb plant-based pork in a pan on medium heat and sauté along with onions, garlic, and frozen peas and carrots. Cook for about 5 minutes -- until the onions and garlic are lightly browned and caramelized.
STEP 5 Add 2-4 tbsp of mashed potatoes to the CHi filling mixture and combine.
STEP 6 Transfer the filling into the oven-safe baking dish and top with mashed potatoes. Smooth down with a fork and season with salt and pepper.
STEP 7 Place on a baking sheet and bake for 10-15 minutes (until the potato layer is lightly browned). Serve and enjoy!