This recipe is inspired by Middle Eastern lamb kebabs called kofta that are usually eaten tucked into pita bread along with lettuce and tomato and generously drizzled with tahini sauce. I chose Beyond Meat for this preparation because, like the animal meats traditionally used for this kebab, it is fattier. For the same reason, its important to chill the Beyond Meat mixture after mixing but before combining into the kebabs so they hold together on the grill.
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.