CPS unMEAT products are plant-based protein made in the Philippines by Century Pacific Food, Inc. I have used their roast beef product in this recipe, but unMEAT also makes luncheon meat, chicken and other very versatile vegetarian meat substitutes..
Serves 6.
Ingredients:
- 5 medium potatoes, peeled, diced (1″)
- 3 Tbsp butter (divided use)
- 1/.4 c milk
- salt and pepper to taste
- 1 Tbsp olive oil
- 1 medium carrot, peeled, thinly sliced (1/8″ thick)
- 1 medium stalk celery, finely chopped
- 1 small bell pepper (any color), chopped (1/4″)
- 1/2 medium onion, finely chopped
- 1 (12.7 oz) can unMEAT roast beef with gravy
- 1 tsp vegetarian Worcestershire sauce
- 1/2 tsp paprika
Directions:
- Place potatoes in medium saucepan. Cover with lightly salted water. Bring to boil on medium heat.
- Reduce heat, partially cover, and simmer 15 minutes or until fork tender.
- Use potato masher to mash potatoes. Add 2 tablespoons of the butter, milk, and salt/pepper to taste. Set aside.
- In medium skillet over medium low, heat the olive oil. Add carrots, celery, bell pepper and onion. Saute 5 minutes, or until mostly tender.
- Butter a 9.5″ pie pan and preheat oven to 350 degrees F.
- In a small bowl, mix the unMEAT roast beef with its gravy, Worcestershire sauce and paprika.
- Place unMEAT mixture in bottom of prepared pie pan..
- Spread vegetables evenly over the unMEAT.
- Top with even layer of mashed potatoes.
- Dot with remaining tablespoon butter. Sprinkle with paprika.
- Place pie pan on large baking sheet to catch any drips.
- Bake 30 minutes, or until top begins to brown. Serve hot.