BOTTOM LAYER INGREDIENTS AND INSTRUCTION:
- Olive oil
- 12oz ground “beef” (probably could have doubled this – but not necessary)
- 12oz soy chorizo from Trader Joe’s
- One large yellow onion
- Soy sauce
- One can diced tomatoes w Garlic and onion
- 32oz container of vegetable broth
- Bag of frozen peas
- Two cans corn
- One bag shredded carrots
- Package of sliced mushrooms -chopped
1.) First, brown the ground “beef” and soy chorizo together in a large pan (7mins or so) with a good amount of EVOO. Just keep turning and scrambling so nothing burns. The soy chorizo gives it a little heat, making it really extra delicious, and I added maybe about 2TBS of low sodium soy sauce. (Again, taste away!)
2.) I added the onion and mixed it in until that was clear, then add the can of tomatoes (juice and all) and warm for another minute – just until all the flavors come together.
3.) In a separate bowl, I mixed the peas, corn, carrots, mushrooms. When the “meat” mixture was ready, I mixed that in.
4.) Dump the contents of the bowl into two trays and pour about 8oz of vegetable broth over the veg and meat of each tray, mostly cover the bottom.
TOP LAYER INGREDIENTS AND INSTRUCTION:
- 16oz Half vegetable broth
- 10 Yukon gold potatoes (skin on)
- Onion powder
- Salt, pepper
- garlic powder
The mashed potatoes can be done ANY way you prefer. I also love red potatos, maybe adding almond milk, soy cream cheese or sour cream, rosemary would also be great. Heck, if you’re short on time, do them from the box. There are a million ways to make mashed potatoes.
1.) Boil the potatoes until super soft, drain the water. Mush them up with a fork or whisk.
2.) Pour 16oz of vegetable broth into the pot with the potatoes
3.) I added the following dry spices: onion powder, garlic powder, salt, pepper, oregano, parsley. Start with about a TSP of each and then continue to add as needed. Just keep tasting the entire time!
4.) Evenly pour the potatoes over the meat/veg mixture. Careful, the pot will be really heavy. Add soy cheese on top, if you’d like.
Bake uncovered at 400 degrees for about 45-60mins OR when the potatoes start to brown. Take out and, ideally, should probably let cool for at least 20mins but because I was so hungry, I just cut right in lol. Expect a delicious mess!