Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

Two Kooks
SKU:
Vegtrnshepie

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Vegetarian Shepherd’s Pie

This unique vegetarian shepherd’s pie is made with plant-based ‘beef’ and topped with a root vegetable mash. Same rich flavors and textures as a traditional shepherds pie  – and just as delicious.  (You can, of course, use regular ground beef if you’re not a vegetarian).

Vegetarian Shepherd’s Pie

This unique vegetarian shepherd's pie is made with plant-based 'beef' and topped with a root vegetable mash. Same tastes and textures as a classic beef shepherds pie  – and just as delicious. 
 
Prep Time15 mins
Cook Time35 mins
rest time10 mins
Total Time1 hr
 
Course: Main Course
Cuisine: British, Vegetarian
Servings: 5 -6

 

Ingredients

Root Vegetable/Potato Mash Topping

  • 2 pounds root vegetables, cut into 1 inch/2.5cm cubes, Note 1
  • 2 teaspoon kosher salt (or more to taste)
  • 2 tablespoon butter
  • 4 tablespoon Parmesan cheese, divided (optional) (3 for mash; 1 to sprinkle before baking)
  • 1 tablespoon -2 light cream or milk, optional
  • 1/4 cup chopped green onions (optional) (about 3 small)

Filling Layer (in order of use)

  • 1 1/2 tablespoon olive oil
  • 1 cup (160 grams) chopped onions (about 1/2 a medium onion)
  • 1 cup (110 grams) small diced carrots (or half carrots, half other veggie like peppers, celeriac, parsnip, etc)
  • 3/4 pound (340g) plant based beef (best brands: Impossible Beef and Beyond Burger)
  • 2 teaspoons chopped garlic (about 2 cloves)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons dried thyme, Note 2
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon each, salt and black pepper
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock or broth (I use 3/4 cup broth, 1/4 cup red wine), Note 3
  • 1/2 cup frozen corn niblets
  • 2 cups fresh baby spinach, roughly chopped

Instructions

  • GET READY: Preheat oven to 400F/204C and place rack in top 1/3 of oven. Spray an 7-8 inch (18-20cm) square pan with oil.
  • MAKE POTATO/ROOT VEGETABLE TOPPING:
     
    °Boil: Place potatoes and other root vegetables in a medium pot. Add enough cold water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower heat to medium and gently boil for about 15 minutes or until soft and fork tender.
     
    °Drain: Drain vegetables in a colander and return to the pot. On medium heat, shake cooked vegetables to evaporate water for 1 minute.
     
    °Mash: Add butter, green onions and 3 tablespoon Parmesan (if using) and 1-2 tablespoons milk/cream if you like (not too much milk – you don't want the potatoes soupy). Mash with a fork or potato masher. Do not use a food processor or immersion blender. Taste and add salt and pepper if needed. Set aside.
  • MAKE FILLING LAYER:
     
    ° Heat oil in large skillet to medium-high heat. Add onions and carrots. Sauté for 5 minutes, stirring occasionally.
     
    ° Add plant based beef and chop it up into small pieces with a rubber spatula or wooden spoon. Stir in garlic, rosemary, thyme, salt, pepper, tomato paste, Worcestershire sauce. Sauté, stirring occasionally, for 4 minutes, until 'beef' is brown.
     
    ° Stir in flour for 2 minutes.
     
    ° Add broth/wine, frozen corn and spinach. Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken for a rich gravy. Taste and adjust seasonings.
  • ASSEMBLE AND BAKE/BROIL: Spoon 'beef' filling layer into casserole dish. Top with a thick layer ~3 cups/630 grams root vegetable mash (you may not need all the mash you made). Fluff topping with fork. Sprinkle on 1 tablespoon grated Parmesan if desired.
     
    °Bake for 15 minutes. Note 3. Turn oven to Broil.
     
    °Broil for 2-3 minutes until topping is golden brown. Top with extra green onions if you like.
     
    °Rest on counter for 10 minutes. Serve.