Meatless Tot Pie

with Grown In Idaho Super Crispy Tots

Cooking Time
60 Minutes



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.

  • 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


  1. 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.

  2. Add mushrooms and continue to cook for another 3-5 minutes until vegetables are softened.

  3. Add tomato paste and flour, cook and stir until paste markets about 1 minute.

  4. Add beer, bring to simmer and cook until reduced by half, about 5 minutes.

  5. 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.

  6. 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.