Plant-Based Shepherd’s Skillet Pie
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15Prep Time Minutes
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50Total Time Minutes
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23Number of Ingredients
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6Servings
Filling: Heat oil in ovenproof skillet set over medium-high heat. Cook Gardein™ Beefless Ground, mushrooms, onion, celery, carrot, thyme, rosemary, garlic, chili powder, salt and pepper for 5 to 8 minutes or until mixture begins to brown. Stir in broth and Hunt’s Heirloom® Crushed Tomatoes; bring to boil. Whisk in tahini paste until smooth. Stir in soy sauce, mustard and brown sugar.
Reduce heat to medium-low. Simmer for 15 to 20 minutes or until sauce thickens. Stir in parsley.
Topping: Meanwhile, preheat broiler to high. In saucepan of boiling salted water, cook potatoes and garlic for 12 to 15 minutes or until tender. Drain well and return to saucepan. Mash together potatoes, garlic, almond milk, olive oil, salt and pepper until light and fluffy.
Spoon mashed potatoes over filling; smooth top. Broil for 2 to 3 minutes or until top is golden brown and filling is bubbling.
Plant-Based Shepherd’s Skillet Pie