A Mexican twist on a traditional shepperd’s pie. The base of this pie is a play on ground taco meat (picadillo), made with pinto beans, quinoa and mushrooms. Zucchini, onion, peppers, corn and tomatoes are mixed with the ‘meat’ and topped with a masa harina and cornmeal dough/crust/biscuit lid thingy 🙂
7 inch x 5 inch tray (2 inches deep). Comes frozen and needs to be heated (from frozen) for 60-75 mins. We also recommend topping with some avocado, salsa, cilantro…you know, all the toppings!
*Vegan, gluten free, nut free