Loma Linda Mexican Shepherd’s Pie
A Mexican-style vegetarian alternative recipe made with our Taco Filling and filled with delicious plant-protein!
2
1 can Vegetarian Taco Filling
3 medium potatoes, peeled, diced
1/2 cup vegan or dairy milk
2 tbsp chickpea flour (or 1 egg, beaten)
1/2 tsp sea salt
1/4 tsp pepper
2 tbsp vegan or dairy butter
1 tbsp vegetable oil
1 small onion, chopped
1 small bell pepper, chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
1 clove garlic, minced
Place diced potatoes in a medium pot and cover with salted water. Bring to boil over high heat. Reduce heat; simmer uncovered 12 minutes or until fork tender.
Drain potatoes and place back in pot. Mash with a potato masher until well riced.
In a small bowl, whisk together the milk, chickpea flour (besan), salt and pepper until smooth. Add to potatoes along with the butter and blend well. Set aside.
Preheat oven to 350 degrees F and oil an 11 x 7 x 2 inch-baking dish.
Place the tablespoon of vegetable oil in a large skillet over medium heat. Add onion, pepper, carrot and celery; sauté 5 minutes. Add garlic and sauté another minute.
In a large bowl, blend the skillet vegetables with the Loma Linda Vegetarian Taco Filling. Place this mixture in the prepared baking dish and spread evenly. Smooth top.
Drop dollops of potatoes on the top of the taco filling mixture. Smooth with back of spoon to cover all. If desired, sprinkle top with crushed dry oregano and/or chili powder (hot or mild). Bake 30 minutes. Allow standing 10 minutes before cutting into squares. Serve hot.