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Shepard's Pie Plant-Based

Shepard's pie is a hearty meal that is totally satisfying and always a crowd pleaser. It is easy to prepare and can be made to suit any dietary life style, including pescetarian. It can be made in individual portions and dressed up with sides to create an elegant dinner or served rustic and family style.
Course dinner, Main Course
Cuisine British
Keyword alternative meat, beyond beef, gluten free, impossible burger, shepards pie, soy free
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
10 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 2986kcal
Author Dr. Wendy Dearborne

Equipment

  • 8x8 baking or casserole dish
  • Large pot with tight fitting lid.
  • Dutch oven
  • Potato masher

Ingredients

  • 16 oz Beyond beef plant based meat substitute
  • 1/3 cup peas and carrots frozen
  • 1/2 cup yellow onions diced
  • 3 cloves garlic finely minced
  • 1 tsp Italian herbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground thyme
  • 1/4 tsp bouillon better than no base chicken
  • 1 can mushroom soup organic low sodium
  • 1/4 cup white wine
  • 1/2 cup water
  • 2-3 tbsp cooking oil
  • 1 tsp salt
  • 1 tsp black pepper

Mash Potato Topping

  • 1 1/2 - 2 lb.  potatoes russet. Approximately 2 large potatoes peeled and cut into 1 inch cubes
  • 1-2 tbsp butter unsalted
  • 1/3  cup  half & half
  • 1  tsp  salt divided into two
  • 1 tsp white pepper
  • 1/2-3/4 cup finely shredded cheese

Instructions

Pre heat oven 350°F

    Filling

    • In a large dutch oven heat cooking oil. Add onions, garlic and sauté until fragrant and translucent, about 5 minutes.
    • Add defrosted beyond or impossible faux plant based ground beef. Stir to break up lumps and form crumbles. Add Italian herbs, thyme, onion and garlic powder, salt and pepper. Sauté for 5 minutes or until faux beef begins to brown.
    • Deglaze pot with white wine. Add bouillon (vegetarian), soy sauce, mushroom soup, water, mix well and bring to a boil, add frozen peas and carrots stir well.
    • Turn heat down and simmer for 30 minutes. Check seasoning.

    Potato Topping

    • While the filling is simmering, place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Add 1/2 tsp salt.
    • Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.Drain the potatoes in a colander.
    • Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 2 minute to evaporate any remaining water.
    • Mash the potatoes. Then add butter, half and half, rest of the salt, and white pepper.
    • Continue mashing until all ingredients are mixed together and potatoes are lump free.

    Assembling Shepard's Pie

    • Put the cooked plant-based filling into the baking dish and spread evenly with the prepared mash potato topping.
    • Make long "S" marks all over the topping using a fork. Sprinkle with cheese.
    • Place baking dish on a cookie sheet. Place in the top part of the oven and bake for 30 minutes.
    • Allow to cool for 5-10 minute. Serve.

    Notes

    This is an amazingly satisfying dish.
    Shepard's pie is traditionally made with lamb.  Cottage pie is traditionally made with beef.   It can be made with a variety of substitutes.
    The filling can be made with ground turkey, mushrooms or any type of meat substitute. 
    Veganize it, gluten free it, dairy free it.  It really can be made  any way that you want it.  There is a pescetarian version of this call fisherman's pie.

    Nutrition

    Serving: 6g | Calories: 2986kcal | Carbohydrates: 387g | Protein: 140g | Fat: 101g | Saturated Fat: 34g | Cholesterol: 128mg | Sodium: 8682mg | Potassium: 9261mg | Fiber: 46g | Sugar: 26g | Vitamin A: 5627IU | Vitamin C: 104mg | Calcium: 1061mg | Iron: 27mg