March Recipe: Vegetarian Shepherd's Pie
Did someone say pie?!
Though, we should clarify, this won’t satisfy your sweet tooth; instead, it will ROCK your savoury taste buds!
Straight-outta the kitchen of Glenda, our March Member Spotlight, brings us one of her go-to healthy dishes:
Because I’m a vegetarian and have been for over 30 years, I need quick, protein-filled meals. My go-to is a simple meatless shepherd's pie.
I start with:
2-3 medium sweet potatoes
2 packages of veggie ground round (I buy Ives Italian flavour, but any of them work)
Spices: garlic, oregano, salt and pepper, paprika
1 tbsp Ketchup
Sriracha (optional, for those spice lovers)
1x 15oz (443mL) can of peas
1x 15ox (443mL) can of corn
Boil the sweet potatoes until soft [trick: cut into small chunks or poke lots of holes].
As the potatoes are boiling, brown the ground round in a pan on medium-high with 1tsp olive oil.
Add the spices (garlic, oregano, salt and pepper), about a tbsp of ketchup and sriracha to taste.
Preheat the oven to 350F.
Put the browned ground round in the bottom of a casserole or Pyrex dish.
Add the can of corn and can of peas, spread evenly.
Mash your sweet potatoes and then spread atop the veggies.
Sprinkle paprika over the potatoes.
Bake at 350F for 30 minutes.