233 cal, 14 g protein. Veganized shepherd’s pie. Size is 4″ x 3″.

To make 8 servings:

* pan fry Beyond Meat (one package) or other vegan ground
* pan fry mushrooms (169 g) & onion (medium)
* pan fry from frozen: corn (76 g), peas & carrots (85 g)
* microwave potatoes (3 medium, 487 g), keep or remove skin, your choice
* microwave 1 bag of riced cauliflower, covered (255 g, Green Giant Brand)
* mash together potatoes and riced cauliflower with 1 T of vegan butter and 1/2 cup cashew milk, add water if necessary
* In pan (on medium heat) add 1 cup of no-beef broth (Better than Bouillon), 2 T of tomato paste, mix together over heat and add 2 T of flour. Whisk and stir until thickened.
* To your sauce add 1 tsp of herbs de Provence (or just rosemary and thyme), and 1 T of vegan Worcestershire sauce, and dash of garlic powder
* Mix veggies and Beyond Meat with sauce and spread in pan. Layer over that the mashed cauli-potato mixture. Give everything a quick spray of oil. Cook at 400 degrees F for 20 to 25 minutes uncovered. Add a few minutes on broil if you want top to brown nicely.

This sounds delicious! I like the cauliflower and mashed potatoes mixed for the topping.

Looks great! I make a version of this with lentils, carrots, onions, and peas instead of your veggies. It’s super filling and delicious. I imagine yours is too. Thank you.