Meatless Shepard’s Pie
posted by Veggie Patch
Equally delicious, but meatless version of a classic.
Ingredients:
3 Veggie Patch Ultimate Meatless Burgers
3 large russet potatoes
1 cup frozen baby peas
1/2 cup plain low-fat yogurt or sour cream
1/2 cup tomato sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon salt
Instructions:
Preheat oven to 450 degrees
Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender.
While potatoes are baking, heat the oil over medium heat in a skillet. Crumble the burgers with your fingers as you add them to the skillet, then add the tomato sauce and bring to a simmer. Add the peas and cook for about 5 minutes.
Remove potatoes from the oven and set aside until cool enough to handle. Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact. Mash potatoes lightly with a fork, adding the butter, yogurt, and salt. Set aside.
Fill each potato shell with equal amounts of the cooked burger mixture, then top with about 3 tablespoons of the potato mixture, mounding slightly. Sprinkle about 1 tablespoon of cheese on top of each potato and place back in the oven for 5 minutes, to lightly brown the cheese. Serve immediately.