So, something I keep forgetting to make but I absolutely love is shepherd’s pie. I’ve made a few vegan versions but I found that the beyond meat has a bit too specific of a taste for me. I’ve also used beans, which works, but I wanted a meatier version. Enter my new favorite fake meat – Aldi’s frozen meatballs! I used those, and the result was extremely satisfying.
This recipe is mostly based off of Alton Brown’s recipe, although with a lot less measuring! I also go heavy on the potato because I will never be sad about extra mashed potatoes!
5-6 Potatoes, peeled and diced
1 stick margarine
1 Onion, diced
2 good sized Carrots, peeled and sliced thin
1 Bell Pepper, diced
Minced Garlic to taste
Salt and Pepper to taste
Rosemary – about 1/2 teaspoon
Thyme – about 1/2 teaspoon
large heaping spoonful of Flour
1 tbsp Tomato Paste
2 cups liquid from the potatoes (or use water)
1 tbsp Vegetable Bouillion
1/2 package Aldi Meatballs, microwaved for about 30 seconds and smushed or cut into smaller pieces
1/2-1 cup frozen peas
1/2-1 cup frozen corn
Cover potatoes with water in pot and boil until tender, then strain, reserving liquid. While potatoes are boiling, heat up olive oil and add onion, pepper, and carrot. Cook, stirring occasionally, until onions and peppers are soft and starting to brown. Add garlic, salt, pepper, rosemary, and thyme. Cook for 1-2 minutes, then add flour. Stir to incorporate and cook for 1-2 minutes. Add tomato paste, liquid from potatoes (or water), and bouillion. Add meatball pieces and cook for about 10 minutes while sauce thickens. Add frozen peas and corn, stir to combine, and pour into a pie pan.
When potatoes are done cooking, strain (reserve the liquid if using that instead of water), add stick of butter and salt to taste, and mash. Add a layer of potatoes over the rest of the ingredients in the pie pan, trying to seal the edges with mashed potato to keep pan from bubbling over as much.
Bake at 400 for 30 minutes or until potatoes are starting to brown at edges. Let sit 15 minutes. Enjoy!