SAN ANTONIO – With St. Patrick’s Day arriving before we know it, SA Live decided to get festive with an old March 17 favorite, shepherd’s pie.
Danny O’Malley, president and founder of Before the Butcher, shows off his recipe for a plant-based shepherd’s pie with some extra luck mixed in (hint: it’s green peas).
Fun fact: The name “shepherd’s pie” usually indicate’s the use of lamb in the recipe. It’s sometimes referred to as “cottage pie” if other meats are used.
Check out the recipe below.
For more plant-based recipes and for more information on UNCUT products, head over to Before the Butcher’s website.