Happy Thursday Folks! What are your thoughts on meatless “meats?” My thought on this is that if I am going to make a meatless meal, I typically embrace the creativity of working with vegetables, legumes, tofu, and grains, etc. because we don’t miss the meat so why try to fake it with a look alike? Ok, well while that is my typical line of thought with meatless meats, I recently discovered Gardein’s Beefless Ground and it is AMAZING! It has the color and texture of beef and it is comprised of minimal and recognizable ingredients, mainly water and soy protein. We eat a lot of beans at our house and when you eat a lot of beans you typically get the toots and such (why am I sharing this with you?!) so I am excited to find a bean free option to throw in the mix from time to time!
Today I am sharing with you my tried and true Shepherd’s Pie recipe. I typically make it with lentils but this time I used Gardein’s Beefless Ground. This dish incorporates veggies that have sautéed in butter and red wine, then the beefless ground and fresh thyme come in to add an amazing aroma, lastly it is topped off with fluffy, buttery, parmesan red potatoes. Can you just feel the joy in your heart thinking about how comforting and delicious this dish is?
I have full confidence that this Vegetarian parmesan and thyme shepherd’s pie will become one of your family’s new favorite meals. It comes together quickly in one pan and bakes for 15 minutes in the oven and then voila, dinner is served, laughs and good conversation is shared, everyone is happy and then everyone has the best sleep of their life that night. What a dream, eh?
Time: 45 minutes
3 lb bag of red potatoes
1 package Gardein Beefless Ground ($3.97 at Walmart!)
1 yellow onion
4 cloves garlic
4 tbs butter (can use vegan butter if desired)
1/4 cup red wine
1 tbs Worcestershire sauce
1 tbs tomato paste
1.5 cup vegetable broth
6 sprigs of fresh thyme
1 cup frozen peas
1 cup frozen corn
1.5 cups shredded parmesan cheese
salt and pepper to taste
- Boil the red potatoes until soft and penetrable with a fork.
- While potatoes are boiling add 1 tbs butter to a large skillet over medium high heat. Chop onion and carrots and add to skillet with butter, sauté for 5 minutes.
- Chop garlic cloves and add to skillet with the veggies. Stir together for 1-2 minutes then add in red wine, Worcestershire sauce, tomato paste, vegetable broth, 1 sprig of fresh thyme leaves, and a dash of salt and pepper. Let this all come to a boil and then reduce down to a simmer.
- Add in beefless ground, peas, and corn and stir. Preheat oven to 400 F.
- While everything is simmering on the stove drain your potatoes. Put into a stand mixer bowl if you have one, if not just a regular bowl and fork to mash, add in 3 tbs of butter, 1 cup parmesan, 2 sprigs of fresh thyme leaves, salt and pepper to taste and then mix together.
- Add the potatoes on top of the veggies in the skillet. Top with the remaining parmesan and thyme sprigs.
- Put in your preheated oven for 15 minutes.
- Let cool and enjoy!