Just because you choose to save the animals and not eat meat doesn’t mean you shouldn’t be able to enjoy one of the greatest comfort food dishes.. Shepherd’s pie. I thought I came up with the brilliant idea to bake mini Shepherd’s pies inside peppers for a lower carb option. Turns out.. I am not, but, I am adding a twist by providing a vegetarian option.
If you are interested in making this dish with meat, I originally found Inspiring Savings’ recipe which can be found by clicking here. For all my fellow veg-heads, keep reading for the meat-free recipe 🙂
- “Meat” Filling
- 2 tbsp of olive oil
- 1 package of Morning Star Veggie Grillers Crumbles
- 1 jar of pasta sauce (I used a basic tomato basil sauce for this recipe)
- ½ red onion, diced
- ⅓ bag of frozen mixed veggies (I used a mixture of corn, peas, carrots, and green beans)
- Mashed potatoes
- 2 lbs of potatoes (roughly 8)
- 2 tbsp of butter (dairy free butter can be used)
- 1 cup of milk (again, dairy free option can be used)
- Stuffed peppers
- Shredded cheddar cheese
- 4-6 whole bell peppers (any color you prefer)
- Preheat oven to 400℉
- Peel the potatoes and boil until tender (about 15-20 minutes)
- While the potatoes are boiling, dice the red onion and add to pan with olive oil for 2 minutes. Add salt and pepper.
- Add the frozen “meat” crumbles and stir until thawed.
- Add the frozen vegetables and pasta sauce. Simmer on low until sauce thickens and vegetables are thawed.
- Once the potatoes are tender (fork can easily slide through when stabbed), mash with butter, milk, salt and pepper. I used a masher initially then a hand blender for a creamy texture.
- Cut the peppers in half and remove seeds. Line a baking tray with parchment paper and set pepper halves.
- Stuff the peppers with the “meat” filling and top with mashed potatoes. Salt and pepper to taste. Sprinkle the top with shredded cheddar cheese.
- Bake for 15 minutes. Broil for 2 for a browned top.
- Cool and enjoy!