High-Protein Tex Mex Shepherd’s Pie

$Overhead view of baked Tex Mex Shepherd’s Pie with sweet potato mash topping in a glass dish with spoon$

High-Protein Tex Mex Shepherd’s Pie

A hearty Tex-Mex inspired shepherd’s pie made with spiced TVP, black beans, and veggies topped with creamy sweet potato and butternut squash mash.

Author Sarah Cobacho (plantbaes.com)

PREP TIME25

COOK TIME1

TOTAL TIME1 25

Servings 4

Course Main Course

Cuisine Tex-Mex

Keyword black beans, Easy Dinner, garlic, High Protein, jalapeño, lime, nutritional yeast, onions, plant-based comfort food, red bell pepper, sweet potato, TVP

Ingredients

Mash

16 oz sweet potato diced
14 oz butternut squash diced
⅓ cup soy milk
⅓ cup nutritional yeast

Filling

4.2 oz textured vegetable protein
2.5 cups low sodium vegetable stock divided
1 tbsp olive oil
2 onions finely diced
¾ cup corn frozen or fresh
1 red bell pepper seeded and finely diced
2 celery stalks finely diced
4 cloves garlic minced
1 jalapeño finely chopped, more to taste
3 tbsp tomato paste
1.5 cups black beans cooked
2 tbsp flour use gluten-free if needed
2 tbsp lime juice

Spices

1 tbsp dried oregano
1 tbsp smoked paprika
1.5 tbsp ground cumin
sea salt flakes to taste

Optional Toppings

fresh cilantro
pickled onions
avocado
lime wedge

Instructions

Prepare the mash: In a large pot of cold salted water, add the diced sweet potato and butternut squash. Bring to a boil and cook for about 20 minutes, until tender.
Drain and transfer to a large mixing bowl. Mash using a potato masher or a fork. It’s okay if there’s still a bit of texture and the mash isn’t completely smooth.
Stir in the soy milk and nutritional yeast. Adjust the salt to taste.
Preheat the oven to 390°F (200°C).
Prepare the filling: Add the TVP to a heat-safe bowl and cover with 1.5 cups (360 ml) of warm vegetable stock to rehydrate. Let it sit for 10 minutes.
Heat the olive oil in a large pan over medium heat. Add the onions and cook for 5 minutes.
Add the corn, red bell pepper, celery, garlic, and jalapeños, and cook for another 10 minutes, stirring regularly.
Add the tomato paste, spices, and flour, and cook for 1 minute, stirring constantly.
Gradually stir in the remaining 1 cup (240 ml) of vegetable stock. Add the black beans and rehydrated TVP, then simmer for 5 minutes. Adjust the salt and pepper to taste.
Assemble: Divide the filling between 4 oven-safe dishes (minimum 20 fl oz each), then spread the mash on top. Optionally, use a fork to create lines on the surface of the mash. You can also use one large oven-safe tray if preferred.
Bake for 35 minutes. Enjoy!

Video

Notes

Gluten-free option: use gluten-free flour

Oil-free option: sautéed the onions in 2 tbsp of vegetable broth.

Salt: The saltiness will depend a lot on the broth you use. I recommend going for a low-sodium option and starting with just 1/2 tsp of sea salt flakes. You can always add more later.

Nutritional Information - Per Serving