Warm & Hearty Weeknight Shepherd’s Pie

Baby, it’s cold outside!

Love can warm you all the way through, and so can warm & hearty weeknight shepherd’s pie.

I needed something to stick to my bones. Meat and potatoes were what I needed, with a dash of fresh herbs for flavorful measure.

Ingredients

4 oz. ground meat (I used venison. Hey, it’s antibiotic free!)

1 t whole wheat flour

1 T nondairy milk

1 T Worcestershire sauce

1/4 cup veggies of choice (peas, carrots, and chopped onion for me)

thyme

1 medium potato

1/4 T nondairy milk

1 t Neufchatel cream cheese

1 t crushed garlic

onion powder

rosemary

optional: 1/2 t vegan butter

Directions

-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-In a small skillet, brown meat. Drain any grease. Add in ingredients 2-6 until veggies are tender and a little gravy warms. Remove from heat.

-You can prepare the potatoes while the meat browns by microwaving a diced potato for about 4 minutes. Once very soft, smash with fork; mix in ingredients 8-11. Set aside.

-Pour meat and veggies into ramekin. Spread mashed potatoes over the top ’til smooth. Top with butter and rosemary.

-Bake for about 10 minutes or until butter melts and the potatoes are a little crisp on top. Serve warm.

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