Shepherd’s Pie

This hearty Shepherd’s Pie perfectly straddles the line between winter and spring with its herbed potato crust and green pea-studded filling. You can swap in other herbs for the parsley and chives—fresh thyme leaves, minced rosemary, and chopped sage are all excellent additions.

Make 6 servings

what you’ll need:

1 pound russet potatoes (2-3 large), peeled and quartered
5 tablespoons vegan butter, divided
1 medium onion, diced
1 (14 ounce) can diced tomatoes
1 cup fresh or frozen green peas
2 tablespoons minced parsley
2 tablespoons minced chives
1 package Tofurky® Ground Beef Style

how to make:

1. Preheat oven to 400℉.
2. Bring a large pot of water to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender, 15-20 minutes.
3. In an ovenproof or cast iron skillet over medium heat, melt 2 tablespoons vegan butter. Sauté onion until softened, about 5 minutes. Add Ground Beef Style Tofurky, tomatoes, and salt and pepper to taste, and cook 5 minutes more. Add peas and cook for 2 minutes or until thawed, if frozen.
4. Drain potatoes and mash them. Stir in remaining vegan butter until melted. Stir in herbs and salt and pepper to taste.
5. Pour Tofurky mixture into an 8” or 9” pie pan or baking dish or simply use the skillet you sautéed the onion mixture in. Spread mashed potatoes evenly on top. Bake until golden brown, about 20 minutes.

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