Description
This High-Protein Tex Mex Shepherd’s Pie is a hearty plant-based comfort meal layered with smoky TVP, black beans, vegetables, and a creamy sweet potato and butternut squash mash.
Ingredients
- 16 oz sweet potato, peeled and diced
- 14 oz butternut squash, peeled and diced
- 1/3 cup soy milk
- 1/3 cup nutritional yeast
- Sea salt flakes, to taste
- 4.2 oz textured vegetable protein
- 2.5 cups low-sodium vegetable stock, divided
- 1 tablespoon olive oil
- 2 onions, finely diced
- 3/4 cup corn
- 1 red bell pepper, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 1 jalapeño, finely chopped
- 3 tablespoons tomato paste
- 1.5 cups cooked black beans
- 2 tablespoons flour
- 2 tablespoons lime juice
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1.5 tablespoons ground cumin
- Optional: fresh cilantro
- Optional: pickled onions
- Optional: avocado
- Optional: lime wedges
Instructions
- Place the diced sweet potato and butternut squash into a pot of salted water and bring to a boil.
- Cook for about 20 minutes until tender, then drain well.
- Mash the vegetables with soy milk and nutritional yeast until creamy, then season with salt.
- Preheat the oven to 390°F (200°C).
- Place the TVP in a heat-safe bowl and pour over 1.5 cups warm vegetable stock. Let sit for 10 minutes.
- Heat olive oil in a large pan over medium heat.
- Add onions and cook for 5 minutes.
- Stir in corn, bell pepper, celery, garlic, and jalapeño. Cook for another 10 minutes.
- Add tomato paste, oregano, smoked paprika, cumin, and flour. Stir continuously for 1 minute.
- Gradually pour in the remaining vegetable stock.
- Add black beans and rehydrated TVP, then simmer for 5 minutes.
- Stir in lime juice and adjust seasoning if needed.
- Transfer the filling into oven-safe dishes or one large baking dish.
- Spread the mash evenly over the filling and create light lines on top with a fork if desired.
- Bake for 35 minutes until hot and lightly golden.
- Serve with cilantro, avocado, pickled onions, or lime wedges if desired.
Notes
- Drain the sweet potato and squash well to avoid watery mash.
- Cook vegetables in broth instead of oil for an oil-free version.
- Use gluten-free flour if needed.
- Cooked lentils can replace TVP for a soy-free option.
- This recipe freezes well before baking.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 11g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 15g
- Protein: 24g
- Cholesterol: 0mg
