It’s been about four years or so since I cut out most meat (except for fish and the occasional bite) from my diet due to cholesterol issues, and until recently I really didn’t cook much with meat substitutes. I couldn’t figure out what to do with them, and couldn’t find many that were gluten free. My favorite thus far has been the Trader Joe’s Soy Chorizo, a spicy crumbled sausage substitute you can usually find in the summer and fall at your local Trader Joe’s. I’ve made a lot of taco mixes or crumbled stir fry with this in the past, but we were recently inspired to try something a bit different: Personal Farmer’s Pies.
This recipe is a gluten free and vegetarian take on Alton Brown’s Shepard’s Pie that adds a bit of spice to the standard Shepard’s Pie. Instead of making one larger pie it makes 4 individual pies, which you can decorate to your liking. Here’s the recipe:
- For Potatoes:
- 1 + ½# Russet Potatoes
- ¼ Cup Half & Half
- 2 oz Unsalted Butter
- ¾ tsp Salt
- 1 Egg Yolk
- For Filling:
- 1 Tbsp Canola Oil
- ½ Cup Chopped Onion
- 1 peeled and small diced Carrots
- 2 Cloves minced Garlic
- 1# Trader Joe’s Soy Chorizo (or alternative vegan/vegetarian chorizo crumble)
- 1 tsp Salt
- ¼ tsp Freshly ground black pepper
- 1 Tbsp GF all-purpose flour
- 1 tsp Tomato paste
- 1 Cup Vegetable broth
- ⅓ Cup Corn Kernels; Fresh or Frozen
- ⅓ Cup Peas; Fresh or Frozen
- Preheat oven to 400 °F
- Peel and chop potatoes into ½" cubes, placing in a medium sauce pan.
- Add enough water to cover potatoes, cover the pot and bring to a boil over high heat. Once at a rolling boil, uncover and decrease heat to a simmer. Cook until tender (10-15 minutes.)
- Meanwhile microwave half & half and butter in a microwave safe dish until warm, approximately 30 seconds.
- Drain potatoes and return to saucepan. Mash and add Half & half/butter butter mixture, salt and pepper.
- Continue to mash until smooth, then stir in the yolk until well combined and set aside the mixture.
- Place canola oil into sauté pan over medium heat, once heated add onions and carrots. Saute until just beginning to turn color (3 minutes.)
- Add garlic and stir to combine. Then add the chorizo, salt & pepper and cook until cooked through (3 minutes).
- Next, sprinkle with flour and toss to coat. Add tomato paste and broth and stir to combine.
- Bring to a boil and then reduce to a simmer until sauce is thickened (10 minutes.) Add corn and peas.
- Spread chorizo mix equally into 4 4 inch pie tins, or one larger tin.
- Top with mashed potatoes making sure to seal the edges to prevent bubbling. Decorate to your liking.
- Place in oven on middle rack for 25 minutes or until browned.
- Cool for 15 minutes before serving.
- Enjoy!
A personal portion is a great meal idea!
Thanks!
Love that they’re person, looks like a fun and tasty dinner!
The personal decorating makes them lots of fun!
Love the perfect portions of these pies! They would even be great to freeze (if they freeze well) and deliver to older family members for a quick and easy meal!
We froze two and they held pretty well, although I wouldn’t keep them for too long.
How fun to have your very own!
Totally! Thanks for the comment.
Love the personal pies. I’d just have to learn to stop at one!
It’s ALMOST the right portion size 😉
I love personal dinners! So fun.
Thanks Chrystal.
I love these individual shephard’s pies. It’s one of my favorite dishes to make and freeze, but I’ve never made individual ones, this is a great idea!
Thank you!
I love it – farmer’s pie! Too cute. I didn’t know TJ’s carried it but have tried Soyrizo and it was mighty tasty.
I’ll have to see if I can find that! The Trader Joe’s one I’ve only seen during the summer.