Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
35
High
Nutrition per serving
Calories654 kcal (33%)
Total Fat14.7 g (21%)
Carbs72.3 g (28%)
Sugars14.9 g (17%)
Protein63 g (126%)
Sodium603 mg (30%)
Fiber23.4 g (84%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Mashed Potatoes
1.5 poundspotatoes
I used white sweet potatoes, peeled and diced
0.25 Cnon-dairy milk
unflavored
3 Tbspvegan butter
1 tspsalt
½ tspblack pepper
For the Filling
3 Tbspolive oil
2shallots
peeled
2cloves garlic
peeled
2carrots
peeled and diced
1.5 lbplant-based ground meat alternative
I used, brand
2 Tbspall-purpose flour
3 Tbspdry white wine
2 tspWorcestershire sauce
if you're a flexible vegan use regular, If you're a die-hard vegan make sure to use a vegan Worcestershire
1 Cvegan chicken broth
2 tsprosemary leaves
chopped
1 tspthyme leaves
chopped
0.5 Ccorn kernels
1 Cfresh English Peas
Instructions
For the Mashed Potatoes
Step 1
Place potatoes in a stockpot and cover with cold water. Place over high heat and once the water begins to boil, season with about 2 tbsp of salt. Boil the potatoes until soft, about 20 minutes
Pot
CooktopHeatStep 2
Drain the potatoes and add them back to the pot. Add the non-dairy milk, vegan butter, salt, pepper, and mash to combine. Set aside.
ColanderFor the Filling
Step 3
To a large pot or Dutch oven over medium heat, add the oil. Once hot, add shallots and garlic. Cook for about 10 minutes stirring continuously. Once the shallots and garlic are browned, remove them from the oil. You now know how to make infused oil without all the gas and bloating shallots and garlic tend to bring.
CooktopHeat
Dutch OvenStep 4
To the infused oil add the carrots and cook until slightly browned, about 5 minutes.
CooktopHeatStep 5
Raise the heat to medium-high heat and add the plant-based ground meat. Cook for another five minutes while breaking down the meat alternative. Add salt, pepper, herbs, Worcestershire sauce, and cook until fragrant, about 2 more minutes.
CooktopHeatStep 6
Add the flour and cook for 1 minute to ensure the flour taste is cooked off. Add the dry white wine and cook down for another 2 minutes. Lastly, add the chicken stock and begin to scrape any brown bits off the bottom of the pan. Continue to stir the filling mixture for about 5 minutes, or until it has noticeably thickened. Cut the heat and set it aside.
CooktopHeatAssembly
Step 7
Preheat oven to 400 degrees.
OvenPreheatStep 8
To an 11 by 7-inch glass baking dish, add the filling and spread out evenly. Top with mashed potatoes and spread out evenly, making sure to "seal" the edges as best as possible with the mashed potatoes. NOTE: If you do not have an 11x7 baking dish and you use a smaller dish, make sure to leave at least an inch of space at the top of the pan so nothing boils out in the oven.
Baking dishStep 9
Bake for 25 minutes or until the potatoes begin to brown. You can also place it under the broiler for about 5 more minutes for additional browning.
OvenHeatStep 10
Remove the dish from the oven and let cool for 15 minutes. Serve hot. Bottoms up!
Notes
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