IN THE KIT
12 ozbeyond meat
1 ozhouse seasoning
2 ozonion/garlic blend
1 ozsalt free herb seasoning
2 ozoat cream
4 ozketchup/tamari blend
Salt & pepper
Kitchen Items Needed
Medium saucepan with lid
Potato masher or fork
Medium ovenproof skillet OR skillet & oven proof dish
2/3 cup of water
Preheat broiler with a rack in top the position;
Peel potatoes, then cut into 1-inch pieces;
Trim celery, then thinly slice;
Scrub carrots, then slice into thin rounds.
Place potatoes in a medium pot ¾ filled with water (enough to cover potatoes) & a pinch of salt. Bring to a boil & cook until potatoes are tender when pierced with a knife, 6–8 minutes. Drain & return potatoes to saucepan.
To saucepan with potatoes, add oat cream & drizzle of olive oil. Mash until smooth. Season to taste with salt & pepper. Cover with lid, set aside.
Heat 1 tablespoon oil in a medium skillet (oven proof if you have) over high. Add onion/garlic, carrots, celery. Season with salt, pepper. Cook, stirring, until vegetables are tender & beginning to brown, 6–7 minutes. Transfer vegetables to a plate.
Heat another drizzle of oil in same skillet over medium-high. Crumble plant-based ground into skillet. Cook, breaking up into bite-sized pieces, until browned in spots, 3–4 minutes. Sprinkle flour & house blend. Stir until combined, about 1 minute. Stir in ⅔ cup water 7 ketchup/tamari/ketchup blend. Bring to a boil; remove from heat.
Return vegetables to skillet with plant-based ground. Stir in peas. Season to taste with salt and pepper. If not using an oven proof skillet, transfer mixture to oven proof dish. Spoon mashed potatoes over top and spread to cover filling. Broil on top oven rack until filling is bubbling and mashed potatoes are browned in spots, 3–4 minutes, shifting skillet if necessary for even browning (watch closely as broilers vary). Enjoy!