Meatless Tot Pie
Cooking Time60 Minutes
28 oz. Bag Grown In Idaho Super Crispy Tots
3 T Olive Oil, divided use
2 Shallots diced
6 oz. Carrots, chopped
6 oz. Leeks, chopped
8 oz. Cremini Mushrooms, chopped
1 T Fresh Thyme
2 tsp Kosher Salt
2 tsp Garlic Powder
1 T Tomato Paste
2 tsp All-Purpose Flour
1 C Dark Beer like Guinness Stout
1 C Vegetable Broth
2 T Worcestershire Sauce
1 T Low-Sodium Soy Sauce
8 oz. Plant-based Ground Soy Meat
You are going to love this meatless and modern spin on the classic Shepherd’s Pie. Simply swap out the traditional mashed potatoes for a layer of our Super Crispy Tots combined with a filling made from a mixture of meatless protein crumble. In partnership with Real Food By Dad.
Preheat oven to 425°F. Then, in a large skillet, heat olive oil over medium heat. Add shallots, carrots and leeks, cook and stir until vegetables are lightly browned, about 10-12 minutes.
Add mushrooms and continue to cook for another 3-5 minutes until vegetables are softened.
Add tomato paste and flour, cook and stir until paste markets about 1 minute.
Add beer, bring to simmer and cook until reduced by half, about 5 minutes.
Add the broth, Worcestershire sauce, soy sauce and plant-based ground meat, cook and stir until sauce is nearly evaporated, remaining mixture should look like gravy about 10-12 minutes.
Scrape mixture into a 9×3 inch pie pan or a 2 quart casserole pan. Top with tots and bake until tots are golden and crispy, about 30 minutes. Serve immediately.