Beyond Meat Shepherd’s Pie Recipe
Well hello, fine readers. I’ve been absent for some time, but I hope to be back more frequently now that the littlest one is already getting so big. Enough of this though – let’s get on to the recipe!
I’d been hesitant for some time to jump on the Beyond Meat bandwagon. I’d heard nothing but good things about it from many of my vegan friends (especially from JL), but I’ve always been a little bit wary of bringing too many meat analogs into my diet.
However, after having another little one and realizing that my time is more strained than ever before, it was time to integrate at least a few ‘shortcuts’ into our daily meals, even if that meant stepping out of my comfort zone. And honestly, I’m glad I did.
One main thing that stood out to me is that Beyond Meat is soy-free and gluten-free, which is something that is truly unique within the vegan meat market. Also, my little one absolutely loves tacos and chili, so I knew this would be the perfect way to mix things up from the normal TVP or black beans.
The weather started to turn cold here (already), so I find myself craving comfort foods more than ever. One day a few weeks ago I just couldn’t get the idea of Shepherd’s Pie out of my head, so I decided to use it as a vehicle for taking the Beyond Meat Beef Crumbles for a test drive.
I’ve made Shepherd’s Pie before with just vegetables, but I wanted something a bit more filling and with a bit of texture to it, so I changed the recipe up a bit to incorporate the crumbles and to make it a bit healthier than the traditional Shepherd’s Pie. I hope you all enjoy this as much as I did. The family and I ate the entire thing in one night – so I think it’s safe to say we all enjoyed it very much. If you haven’t given Beyond Meat a chance yet, I urge you to pick some up next time you are out.
- 1 lbs Red Potatoes
- ¼ cup Almond Milk, unsweetened
- 1 tbsp Olive Oil
- 1 bag Beyond Meat Beef Crumbles
- 2 large Carrots, chopped
- 1 stalk Celery, chopped
- ½ Onion, diced
- 2 cloves Garlic, minced
- Salt and Pepper to taste
- Preheat oven to 350 degrees F.
- Clean the potatoes and chop them into cubes. Bring a pot of water to a boil with the potatoes and simmer until potatoes are soft. Drain and return to pot. Mash with a spoon or fork and mix in almond milk and salt and pepper. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the beef crumbles and veggies (except for garlic) and cook until the crumbles are hot all the way through and the veggies are starting to soften. Add in the garlic and cook two minutes more. Season with salt and pepper.
- Pour the beef mixture into a pie pan or casserole dish and spread the mashed potatoes over the top.
- Bake for 20-25 minutes or until the top begins to turn golden.
In the coming weeks I have some reviews planned as well as a few surprises. Stay tuned!
Disclaimer: I am in no way associated with Beyond Meat, I just wanted to throw my two-cents into the ring.