Shepherd's Pie

I feel as though Shepherd's pie is a holiday classic. A delicious combination of meat, and potatoes, this comforting dish can also come in vegan form! This Shepherd's pie recipe uses fake ground beef to create a copy cat meal that anyone can enjoy without the expense of an animal's life!

Plant-based Shepherd's Pie with mashed potatoes and vegan cheddar

Potato topping: 

3 russet potatoes 

1/2 cup butter

1 cup milk (I used oat milk) 

1/2 cup shredded cheese (I used Violife cheddar)

2 tsp salt

Filling:

16 oz or 1 package of Beyond Beef

2 carrots

3 stalks of celery

1 large onion 

1 cup frozen peas 

1/2 cup red wine (I used vegan pinot noir)

1 tbsp flour

1 cup vegetable broth

2 tbsp tomato paste 

salt to taste

1. Dice your potatoes into 1-inch cubes and place in a pot with water. Bring the water to boil and let it boil for about 15-20 minutes. 

2. Once the potatoes, mash them using a ricer, potato masher, or fork. Add butter, salt, and mix well. Then add milk well again. 

3. Set aside the mash potatoes and bring your focus to the filling. Dice up your onion, celery, and carrot. Bring a 12-inch pan to heat, add some oil, and pour in your vegetables. let them cook until the onions are translucent. Then add in your tomato paste, and let it sautee with the veggies.

4. Bring the pan to medium heat and pour in your Beyond beef. Finely chop up your beef into a mince and let it brown in the pan with the veggies. 

5. After the beef has browned, add your flour and let it mix in, creating a small film at the bottom of the pan. Once this film has developed, deglaze the pan with some red wine 

6. Once the wine has simmered for about 5-6 minutes, add in some vegetable broth. Bring it to a simmer again and wait for it to thicken. 

7. Once the mince has thickened, salt to taste, mix in your frozen peas, and pour all the contents into a casserole dish. Then spread over your mashed potatoes on top. Score the top with fork to increase surface area and make it crispy. 

8. As a topping, grate some cheese or use shredded cheese of your choice on top (I used vegan cheddar). 

9. Place in a 425℉ oven for about 20 minutes, or until the top of the casserole has become golden brown.