Soyrizo Shepherd's Pie

 

Ingredients

1 yellow onion, diced
1 cup loosely packed Soyrizo
2-3 cloves garlic
2 carrots, chopped
1 celery stalk, chopped
1/3 cup frozen peas
1/4 cup frozen corn
2 cups mashed potatoes (fresh or instant)
1/2 tsp chili powder
1 pinch of cumin
oil
breadcrumbs
Asiago cheese

How to make Soyrizo Shepherd's Pie

This was inspired by my friend's husband who cooked mashed potatoes for his (meaty) shepherd's pie with chillies.  It's delicious and a bit healthier for you than traditional shepherd's pie.

To save time, I used a pack of instant roasted garlic mashed potatoes (I know, I know), but fresh is always better.

To begin, turn your oven to broil. 

Then, brown onions slightly over medium heat in a non-stick skillet with some vegetable oil.  This will take about 10-15 minutes.  When browned, place them in an even layer in a shallow 8x8 baking dish.

Cook soyrizo in a bit of oil until heated through (about 4 minutes).  Layer 1/2 of the soyrizo over the onions.  Set other 1/2 aside.

Heat more oil in the same skillet.  Add carrots, celery, and garlic.  Season with cumin.  Cook until mostly soft, adding a bit of water to steam the vegetables quicker.  When vegetables are also done, add the peas and corn.  Cook until heated.  Layer this on top of the 1st layer of soyrizo, and then top with more soyrizo. 

For the mashed potatoes, stir in the chili powder.  Taste, and add more as needed.  Spread the potatoes in an even layer across the top layer of soyrizo.  Top with breadcrumbs and shredded Asiago cheese.  Bake until golden brown.

I served mine with a hearty salad and topped with a few green onions.  Enjoy!

Soyrizo Breakfast Burrito

Ingredients

2 tbs vegetable oil, divided
1 small white potato, diced
1/4 cup greens (spinach, arugula, curly mustard, etc.), chopped
1/2 cup Soyrizo
3 eggs, beaten
splash of skim/soy milk (beaten into eggs)
8 olives, sliced
1 tsp granulated garlic
1 avocado
Salsa
Sour cream
2 tortillas

 

How to make Soyrizo Breakfast Burrito

This is so yummy that we've now eaten it two nights in a row for dinner.  (You will too!!)  It was inspired by my good friend Dreamlyn.

In a large, non-stick skillet, heat 1 tbs vegetable oil over medium heat and saute potatoes and 1/2 granulated garlic until slightly browned.  (Sometimes if they are not cooking quickly enough, I will add a splash of water to steam them a bit).  Transfer to another plate with a paper towel.

In the same skillet, heat 1/2 tbs oil and add beaten egg/milk mixture and the rest of the garlic.  Cook in the pan like scrambled eggs until just underdone.  Transfer to the same plate as the potatoes.

In the same skillet, add the remaining oil, Soyrizo, and greens.  Saute until warmed and greens are wilted.  Add other ingredients back in and stir to combine.

Spoon filling into warmed tortillas and top with olives, avocado, salsa, and sour cream.

Enjoy!!

***I was so excited to eat this, I didn't have the patience to take a good picture =)