Hi everyone today we have our fourth easy recipe for a Weeknight Shepherd’s Pie. Not claiming this is traditional Shepherd’s Pie but it is inspired by Shepherd’s Pie and easy enough to make for weeknights or fancy enough to enjoy for the holidays!

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INGREDIENTS
Filling
10 ounces (283g) vegan ground beef
1 tablespoon (7g) vegan butter
1 carrot (about 85g), chopped
1/2 sweet onion (about 90g), chopped
1/2 cup (122g) chickpeas, drained and rinsed
1 1/2 cups (180g) tomato sauce

Mashed Potatoes
1 Yukon Gold potato (about 12 ounces/340g)
3/4 cup (140g) vegan yogurt
1 tablespoon (7g) vegan butter
2 tablespoons (30ml) nondairy milk, or more as needed
Salt, to taste
1/4 cup (28g) vegan cheddar shreds

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