I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual “pot pie” plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Ingredients: [‘yukon gold potato’, ‘sea salt’, ‘greek yogurt’, ‘garlic clove’, ‘chives’, ‘green onions’, ‘parmesan cheese’, ‘black pepper’, ‘dried parsley’, ‘olive oil’, ‘onion’, ‘baby carrots’, ‘vegetarian ground beef’, ‘vegetable bouillon’, ‘hot water’, ‘dried thyme’, ‘allspice’, ‘worcestershire sauce’, ‘ketchup’, ‘frozen peas’]
Quantity of 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)””
Number of Servings: 1 teaspoon dried thyme””
Steps: 1/4 teaspoon allspice””