Plant-Based Shepherd’s Pie

• 5 potatoes
• 2 carrots
• 1 cup of frozen corn & peas
• 1 small brown onion
• 5 large field mushrooms
• 1 tbsp rosemary
• 1 tsp flour
• 1 tsp garlic
• 1 tsp of salt
• 2 cups of vegetable stock
• 1 cup of textured vegetable protein
• 1 cup of boiling water
• 1 cup of almond/ oat milk
• 1 tbsp dairy-free butter
• 1 tsp avocado oil

#weeknightdinner #entertaining #ingenio #healthy

This recipe was created by Jo in partnership with Tefal. Find Jo on Instagram at @jo.marie_blissfulbuilds.

1. Peel, chop and boil the potatoes for 10-15 minutes until soft 2. Add 1 cup of boiling water to textured vegetable protein, and sit for 5 minutes 3. Peel & chop carrots, onion & mushrooms and add to the pan with peas & corn and a teaspoon of avocado oil 4. Add the textured vegetable protein, salt, garlic, rosemary and flour 5. Slowly add vegetable stock, stir and simmer until thickened 6. Mash the potatoes & slowly add the milk and butter until smooth. Season with salt 7. Spread mashed potatoes on top of the mixture and bake under the grill for 10-15 minutes or until golden brown on top