Meatless Monday, November 23, 2020
Our veganized version of a shepard’s pie. A casserole of a rich brown gravy with housemade beefy crumbles, celery, carrot, peas and hearty root vegetables topped with a creamy whipped potato crust. Served with an Irish pub salad & a loaf of fresh baked bread.
- 1 pan farmer's pie
- 1 container salad
- 4 oz. dressing
- 1 loaf fresh baked bread
- Preheat oven to 375. Once up to temperature, put covered pan into oven. Bake for 35 minutes then uncover and bake another 15-20 minutes or until internal temperature reaches 165 degrees. If more caramelization is desired place under a broiler for a minute or so watching very closely not to burn.
- Toss salad with dressing.
- Heat bread in oven in the foil for last 15 or so minutes of cooking time to warm through.