Plant-based eating has been increasingly lauded as the way to go, an optimal diet, and the most sustainable way to support the environment. Many of us are taking small but meaningful steps to incorporate more plant-based recipes into our every day meals. I’ve recently partnered with Yves Veggie Cuisine and I’m excited to show you how plant-based meals are both approachable and super satisfying!
I’m excited to share my plant-based journey to find delicious, nutritious, high quality plant-based foods. I was surprised to see I already enjoy a wide variety of hearty plant-based recipes and have for years. Meatless Monday is something that’s big in our house and a reminder that we can always get our protein from legumes, tofu, and other trusty plant-based sources.
- Here’s the recipe link for the Mexican Quinoa Casserole that’s a go-to in my house.
- Here’s the recipe link for another delicious plant-based recipe I found on the Yves Veggie Cuisine website that caught my eye! Spinach and Black Bean Enchiladas with Jalapeño Sauce
A few weeks ago, I started building Yves Veggie Cuisine into my everyday meals and have really been enjoying their products. They’re proudly Canadian and non-GMO verified; the latter is key when looking for plant-based meat alternatives. What I loved the most was their wide selection and variety, from bologna to burgers to nuggets– they have recreated the classics using ingredients you can actually feel good about. No Franken-meat. No fillers. Just real food that champions veg and tastes great. Another selling point for me? Their convenience! I love packing my freezer with products that can help me have dinner on the table in 30 minutes or less.
Time to share a delicious vegetarian Shepherd’s Pie that will allow you to recreate a classic without skimping out on taste, comfort food factor, or heartiness. I love using Yves Veggie Cuisine Original Ground Round for this; it has both great texture and flavour. I am confident you will love it, too!
This meal is:
- Affordable!
- Feeds a Crowd
- Freezes/Defrosts Easily
- Satisfying and Filling
- Cozy and Comforting
- Simply Delicious
All of the above are great assets when it comes to eating plant-based on a budget. Making a large pan and then freezing half of it allows you to have a ready-made meal in your fridge; that awesome cook once, eat twice approach. It also comes in handy when you have time constraints and want to feed your family well, but on limited bandwidth.
I hope you find this recipe as enjoyable and easy as we do! Make a big batch; enjoy dinner tonight and then again later!
Hearty Plant-Based Shepherd's Pie
Ingredients
Filling
- 2 Tbsp olive oil
- 1 large white or yellow onion, diced
- 1 bag of organic frozen peas, corn and carrots
- 3 cloves of garlic, finely minced
- 2 cups of brown or green lentils (drained)
- 1 package (340g) of Yves Veggie Cuisine Original OR Mexican Ground Round
- 2 tsp of fresh thyme
- 2 tsp of chili powder
- 2 tsp of ground cumin
- 1 tsp of curry powder
- 4.5 cups of bone broth or vegetable broth
Mashed Potatoes
- ~2.5 pounds yukon gold potatoes
- 4 Tbsp of plant-based butter
- sea salt and pepper to taste
- 2 Tbsp of cashew or almond milk cream cheese (optional)
Alternatively, you could use your favorite scalloped potatoes recipe to give the top layer more texture and crisp! While the filling is key, the top layer can be customized to your liking. You could even use sweet potatoes, instead!
Instructions
- Preheat your oven to 400F and grease a 9 x 13 pan and have it ready.
- Slice your potatoes (peeling optional- I love mine with texture and partial peel). Place them in a stock pot and add enough water to cover them. Bring them to a boil and then add sea salt and pepper. Reduce to medium/low heat and cover the pan & cook them for another 30 minutes. Drain any remaining liquid and bring them back to the stock pot and add your dairy-free butter and cream cheese. Use a potato masher or large fork to mash; I love to make them creamy but still leave some chunks.
- While the potatoes cook, I like to get started on the filling. Use a medium to large saucepan and add your olive oil. When warm, add your onions and when these soften or become translucent- it’s time to add your garlic. Stir them together for ~2 minutes or until fragrant. Add your lentils, cumin, curry powder, chili powder, and thyme. Mix everything well and add your broth. Stir well and cook on medium/low for ~ 30 minutes and add your frozen veggies and Yves Veggie Cuisine Ground Round. Cook for 10 more minutes or until lentils are soft and the liquid is reduced. The end result should look like a thick chili.
- Place the filling on the greased baking sheet and pat down with a spatula. Add a layer of mashed potatoes; I like to finish it off with a light dusting of smoked paprika, ~ ½ teaspoon.
- Bake for ~15 mins; the mashed potatoes will turn golden brown and firm up along the edges; once filling starts bubbling- it’s ready.
By: Aleyda | The Dish On Healthy
