Mini Shepherd's Pies


Ingredients:

2-3 russet potatoes

½ onion, diced

1-2 packages of Beyond Meat Beyond Burger or 1 package of Beyond Beef

1.5 cups of frozen vegetable medley (carrots, peas, and green beans)

½ cup of beef-less broth

Roughly ¾ cup of butter

1 tbl of flour

1/3 cup of ketchup

2 package of Pillsbury crescent rolls

Chives for garnish

½-1 cup of non-dairy milk

Salt and pepper

Directions:

Preheat oven to 375

Bring a large pot of water to boil

Peel and chop your potatoes

When water begins to boil add chopped potatoes

Cook for 10-15 minutes until tender

Drain well

Add in 1/3-1/2 cup of butter

Add in your milk, 1/3 cup at a time

Mash the potatoes

Adding in more butter or milk when necessary

When desired consistency is met, season with salt and pepper (you don’t want them too thin)

Set aside

In a large frying pan add a little oil and heat over medium high heat

Add in your onions

Sauté until translucent, roughly 5 minutes

Add in your Beyond Burgers or Beyond Beef

Cook and crumble using a spatula

When halfway browned add in your frozen veggies and 1 tbl of butter

Cook until veggies are heated thoroughly and your beyond meat is browned

Add in 1 tbl of butter and flour

Mix until butter and flour are mixed well

Slowly add in your broth, ¼ cup at a time

Cook down until thickened

Turn off heat

Stir in ketchup,

Set aside to cool slightly

Prepare your muffins:

Unroll your crescent rolls

To create 4 rectangles

Firmly pressing perforations and seams together to seal.

Cut each rectangle in half

Spray muffin pan with cooking spray

Press into your muffin pan (if using mini muffins cut in half again)

Top with a generous spoonful of your beyond mix

Top with your mashed potatoes

Place into oven for roughly 15-20 minutes until crescent roll is cooked and golden brown

Remove and plate*

Sprinkle with chives

*Optional* Drizzle with melted butter and place under broiler for 2-3 minutes

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