Pepper & Plant Sweet Potato Shepherd’s Pie

This is a hearty and delicious Shepherd's Pie made form plant-based ground. I've tried many of these products and some are great, others not so much. Find the one(s) you like by experiment. This brand ,with this preparation, was truly wonderfully delicious and very easy to do, using up left-over mashed potatoes.

1/2 each red, orange and green bell peppers, diced

1 red Fresno (or Jalapeño) pepper, diced

1 medium onion, diced

2 cloves garlic, minced

1 Tbsp crushed/minced rosemary leaves (I used dried, fresh)

1 lb favorite plant based ground (I used Wegeman’s ‘Plant Based Ground’ - pea based)

8 oz can tomato sauce

2 Tbsp Worcestershire sauce

dash garlic and onion powders

2-3 cups leftover mashed sweet potatoes (or regular potatoes)

Garnish:

1 Tbsp toasted sesame seeds

1/2 tsp crushed red pepper flakes, or to taste

Preheat oven to 375F.

Sauté the peppers and onion in a dash of olive oil in a large non-stick skillet.

Cook over medium heat about 6-8 minutes, stirring often. Reduce heat and continue cooking a few more minutes, until the veggies have browned a bit and softened. Add the garlic and rosemary, and season with salt and pepper. Cook another 2-3 minutes over medium low heat.

Turn veggies into a 7x11-inch baking dish, and stir them to oil the dish. Add 2 tablespoons olive oil to the pan over medium-high heat, and add the plant ground. Break the mass up with your spatula into pieces about 1/2-inch, stirring regularly. Allow the ground to brown and sizzle up nicely. Season with salt and pepper.

Add the tomato sauce and Worcestershire sauce and bring to a gentle bubbly boil. Simmer for another 3-5 minutes. Return the veggies to the sauce and heat through.

Add a few tablespoons water if necessary to develop a nice saucy consistency.

Turn the mixture into the oiled baking dish.

Reheat the potatoes for a minute or so in the microwave. Stir well to smooth out. Dot the top of the sauce with the potatoes. Spread them out over the ground mix as well as you can - its not necessary to get a perfect coverage.

Garnish the dish with sesame seeds and red pepper. Bake about 30 minutes, or until brown and bubbly.

Serves 4.

Comments

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