Shepherd’s Pie

This recipe was developed by Chef Pat McManus, Dawn de Groot, and their team at the University of Nebraska – Lincoln during one of our product trainings.

Servings: 4
Serving size: 1 cup or ramekin

Ingredients

2 cups Abbot’s Butcher Ground Beef
3 cups vegetable base
1 cup peas and carrots, frozen
1/2 cup onion, diced
4 potatoes, whole
3 Tbsp. vegan butter
1/3 cup green onion, sliced
2 tsp. garlic, minced
2 Tbsp. tomato paste
1 cup rice milk
1 tsp. kosher salt
1 cup NUMU shredded cheese

Preparation

1. Place the potatoes in a perforated pan and steam until they’re soft (approx. 10 minutes).
2. Sauté Abbot’s Butcher Ground Beef until the temperature is 165 degrees.
3. Add onion and garlic to ground beef. Cook for 2 minutes.
4. Add tomato paste. Cook for another 1-2 minutes.
5. Add vegetable base and frozen pea and carrot mixture. Cook for another 1-2 minutes.
6. Pull the potatoes out of the steamer, and mash together with the vegan butter, rice milk, and kosher salt.
7. Divide the ground beef mixture between four ramekins.
8. Top with the mashed potatoes.
9. Sprinkle 1/4 cup NUMU cheese on top of each ramekin.
10. Bake at 350 degrees for 8-10 minutes or until golden brown.
11. Take out of the oven, and top with green onion slices.
12. Enjoy!