Individual Cottage Pies

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 1 large yukon gold potato, peeled and cubed (or 2 medium)
• 1 tablespoon sea salt
• 1 tablespoon non fat greek yogurt
• 1 garlic clove, minced
• 1 tablespoon minced chives
• 2 green onions, minced
• 1 tablespoon parmesan cheese
• 1 pinch black pepper
• 1/2 tablespoon dried parsley
• 1 tablespoon olive oil
• 1/4 large onion, diced
• 16 baby carrots, diced (or 2 large carrots)
• 200 g vegetarian ground beef
• 1 teaspoon vegetable bouillon, mixed with (i use "better than bouillon" vegetarian beef base)
• 1/3 cup hot water
• 1 teaspoon dried thyme
• 1/4 teaspoon allspice
• 1 teaspoon worcestershire sauce
• 1 tablespoon ketchup
• 1/4 cup frozen peas

Recipe

• 1 boil potato in a large pot of water with 1 tbsp sea salt.
• 2 pass through a food mill or ricer (or mash completely smooth).
• 3 stir in yogurt, garlic, green onions, parmesan, black pepper and dried parsley. set aside.
• 4 in a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes.
• 5 meanwhile, combine yves' ground round, base + water, thyme, allspice, worcestershire, ketchup, and peas.
• 6 when vegetables are done, add to the mince mixture and stir in thoroughly.
• 7 divide between two pot pie plates.
• 8 dollop half the mashed potato mixture on each pie and spread to cover the filling.
• 9 bake immediately or wrap well in foil and freeze.
• 10 to bake immediately or when thawed:
• 11 preheat oven to 375f and bake (uncovered) 35 minutes.
• 12 to heat from frozen:.
• 13 heat oven to 350°f.
• 14 bake, covered 1 hour, then uncover, raise oven to 400f and bake 10-15 minutes.