This vegan shepherd's pie recipe is about to become your new favorite comfort food!
Published by Page Street Publishing Co.
This classic Irish recipe is a hearty one-dish meal than can be made ahead to be rewarmed in the oven just before serving. I like to use Beyond Beef® Crumbles because they have the texture to stand up to multiple rounds of cooking: frying, simmering and baking. The key to the fluffiest mashed potatoes is to put them through a potato ricer or food mill, if possible. Fresh peas are preferable in this recipe because they retain their bite and flavor, but frozen peas will work in a pinch.
Serves4 to 6
Dietary RestrictionsVegan, Vegetarian
- For the MASHED POTATOES
- 1 teaspoon salt, plus more to taste
- 3 large russet potatoes, peeled
- 2 teaspoons (10 g) butter or vegan butter
- 1/4 cup (60 ml) unsweetened milk or plant-based milk
- Freshly ground pepper to taste
For the FILLING
- 1 tablespoon (15 ml) olive oil
- 1 small carrot, peeled, trimmed and diced small
- 1 small onion, minced
- 1/2 lb (227 g) cremini mushrooms, diced small
- 1 clove garlic, minced
- 1 lb (454 g) Beyond Beef® Crumbles
- 1 teaspoon tomato paste
- 1 teaspoon pimento
- 1/2 teaspoon ground cumin
- 1/4 teaspoon allspice
- 2 teaspoons (10 ml) Worcestershire sauce
- 1/2 cup (120 ml) vegetable stock
- 1/4 cup (60 ml) Guinness®
- 1/3 cup (48 g) fresh peas
- Salt to taste
- Freshly ground pepper to taste
- Paprika, for garnish
Make the mashed potatoes: Bring 4 cups (960 ml) of water and 1 teaspoon of salt to a boil in a large saucepan and add the potatoes. Lower to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes, reserving about ¼ cup (60 ml) of the boiling water.
Using a potato ricer or food mill, rice the potatoes into the pot with the remaining cooking water. Add the butter and mix well, until melted. Add the milk and salt and pepper to taste and place over low heat. Mix vigorously with a wooden spoon until the potatoes are smooth and creamy. Set aside.
Make the filling: Heat the olive oil in a large, deep frying pan or Dutch oven and add the carrot. Cook for 6 to 7 minutes, or until the carrot begins to brown, then add the onion. Cook for 5 to 6 minutes, or until the onion begins to soften and become translucent, then add the mushrooms and fry until lightly brown, 4 to 5 minutes. Add the garlic and fry 1 minute more.
Add the alternative meat and break it up using a wooden spoon. Brown the crumbles, mixing well with the other ingredients. Stir in the tomato paste, pimenton, cumin and allspice and cook for 1 to 2 minutes, stirring. Add the Worcestershire sauce, vegetable stock and stout and mix well. Simmer until the mixture is reduced by one-third, about 5 minutes, and then stir in the peas. Season with salt and pepper to taste and mix well.
Preheat the oven to 350°F (177°C). Pour the meat mixture into an 8 x 8–inch (20 x 20–cm) casserole or Pyrex® dish. Scrape the mashed potato topping over it, smoothing over the entire surface of the filling mixture with the back of the spoon or with a tiny offset spatula. Sprinkle the top with paprika.
Bake the shepherd’s pie for 15 minutes, or until the edges of the potatoes begin to lightly brown. Alternatively, you may cover the casserole with tinfoil and refrigerate overnight before baking and serving. Serve hot.
Reprinted with permission from Cooking with Beyond and Impossible Meat: 60 Vegan Recipes Using Plant-Based Substitutions by Ramin Ganeshram, Page Street Publishing Co. 2021.