gardeners
pie
you were hungry?
There are certain meals that just feel like winter.
The kind that fog up the kitchen windows, warm you up with every bite, and make everything outside feel a little less bleak. Shepherd’s pie has always been one of those meals, deeply comforting, hearty, and nostalgic in the best way. This Gardener’s Pie keeps all of that comfort, stick-to-your-ribs feeling, but swaps the meat for a plant-based upgrade using Say Grace Protein.
Not only does it deliver that savoury, satisfying texture you expect from a classic shepherd’s pie, but it also packs an impressive 19 grams of protein per 80 calories, meaning roughly 95% of the calories come from protein, outperforming even chicken breast. It’s a simple way to build a comfort meal that supports satiety, muscle maintenance, and steady energy without feeling overly heavy. You can get order Say Grace Protein Shreds of Grace here and use code “IRONHEART” to save 10% on your order.
This is the kind of dish that shines during darker winter days and holiday gatherings, when comfort food calls a little louder. It lets you lean into those tradition-filled moments while still feeling aligned with how you want to nourish your body. Because comfort food shouldn’t leave you choosing between satisfaction and feeling good. You can have your pie and eat it too.
Gardener’s Pie
Serves: 8
60 minutes
ingredients:
12oz (dry) Say Grace Shreds (Use code ‘IRONHEART’ for 10% off
1/2 Tsp Vegan Worcestershire
1 + 1/2 Tbsp Better Than Beef Bouillon
1 Tsp Gravy Master or Kitchen Bouquet
1/4 cup water
‘Beef’ Soy Shreds:
Filling:
1 Bunch Carrots (~10 carrots)
Two 15 oz cans lentils, drained
1.5 lb Portabella Mushrooms, diced
5 cloves Garlic
2 Tbsp Rosemary or a few fresh sprigs, minced
1 Tbsp Thyme
1 Tsp Black Pepper
4 oz Tomato Paste
1 Tbsp AP Flour
2 Tbsp water
Potato Crust:
3 lbs Russet Potatoes
1/2 Stick (1/4 cup) Dairy-Free Butter (I use Country Crock Plant Butter)
1 Cup Cashew Milk
1 Tbsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Black Pepper
Garnish with Green Onions
Macros per Serving
437 kcal
40g protein
46g Carbs
17g fiber
8g fat
Insturctions:
Optional: Soak potatoes in a bowl of water until its time to prepare them.
Cook Say Grace Shreds per instructions. Drain. Press through colander with a thick kitchen towel and push out water. Place into a large mixing bowl. Mix Shreds Seasonings in a small bow until thinned out. Pour shreds seasonings into the big bowl and mix to throughly incorporate. Set aside.
Steam or boil your potatoes until fork tender. Drain and place in a large mixing bowl, add butter, and mash with a potato masher. Add in seasonings and continue to incorporate. You can use a hand blender but do not over blend. Texture matters here. Set aside.
Spray a large pot with olive oil and sauté onion and garlic for 4-5 minutes on medium heat. Add mushrooms and cook mushrooms down thoroughly.
Add diced carrots and just until for tender. Add canned lentils and mix.
Stir in tomato paste, seasonings, and mix. Sprinkle in flour and mix. 0-2 Tbsp water at a time or 1/2 Tbsp at a time flour here as needed for thickening or thinning.
Set oven to 400°F
Spray a casserole dish with olive oil. Layer from bottom to top: filling, Say Grace Beef Shreds, Potato crust spread across the top.
Using a fork, rake lines across the top to add texture. The ridges will add depth of flavor from the Maillard reaction.
Bake uncovered for 25-30 minutes.
Garnish with green onions.