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.
4 oz. ground meat (I used venison. Hey, it’s antibiotic free!)
1 t whole wheat flour
1 T nondairy milk
1/4 cup veggies of choice (peas, carrots, and chopped onion for me)
1 medium potato
1/4 T nondairy milk
1 t Neufchatel cream cheese
1 t crushed garlic
optional: 1/2 t vegan butter
-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.