30 min prep
15 min cook
|2 13oz Pkg||Gardein Meatless Ground|
|for the mashed….|
|2 lb||potatoes, peeled and cut into 3/4 “ cubes|
|1/2 cup||Earth Balance|
|3/4 cup||soy milk|
|2 tsp||garlic, crushed|
|1/4 tsp||black pepper|
|1/4 cup||mozzarella cheese (or vegan option)|
|for the filling….|
|2 tbsp||olive oil|
|1||large carrot, grated|
|1||large onion, grated|
|1 1/2 tsp||thyme, fresh chopped|
|4||garlic cloves, thinly sliced|
|1 tsp||chili flakes, crushed|
|2 tbsp||worcestershire sauce (or vegan option)|
|1 cup||tomato puree|
|1 cup||red wine|
|1/2 cup||vegetable stock|
|1/2 cup||frozen peas|
|1/2 tsp||sea salt, fine|
|1/2 tsp||black pepper, freshly ground|
|1/2 bunch||parsley, chopped|
|3 tsp||rosemary, fresh chopped|
For the Potatoes….
In a pot, add potatoes and enough salted water to cover by 1”. Bring to a boil and cook until fork-tender, about 10 mins, then drain. Add earth balance, soy milk, cheese, garlic, salt and pepper and mash.
For the Filling….
In a non-stick pan, heat olive oil over medium heat. Fry meatless ground for 4-5 minutes until hot through, add the carrot, onion, rosemary, thyme, garlic and chili flakes. Stir well and cook for 2 minutes until onions are translucent.
Add worcestershire sauce, tomato puree, red wine and vegetable stock and stir well. Cook for 2-3 minutes until mixture thickens, then add frozen peas and remove from the heat. Finish with salt, pepper and chopped parsley to taste.
Putting it together….
In an oven safe dish, spoon the filling onto the bottom and spread out evenly. Top with mashed potatoes and use the bottom of a spoon to spread. Broil at 400ºF until potatoes are golden approx 12-15 mins. Sprinkle with reserved chopped parsley.