Plant-Based Shepherd’s Pie

Dinners, Irish and British

 

Plant-Based Shepherd’s Pie
This plant-based version of a classic dish is filling and fantastic. And it's just as perfect for a winter dinner, or a cool summer evening.
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Course: Dinner, Main Course
Cuisine: Irish & UK
Keyword: Comfort Food, Vegan, Vegetarian
Servings: 4 servings
Calories: 255kcal
Author: Chef Bill Collins

Ingredients

  • 2 pounds potatoes ( peeled and cut into large pieces. Can be white or sweet potatoes, or a combination of both)
  • 2 tbsp olive oil (divided)
  • 1 onion (peeled and diced)
  • 1 red pepper (seeded and diced)
  • 1 carrot (peeled and diced)
  • ¾ pound Impossible Burger
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tbsp flour (gluten free flours are good too)
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock (more may be needed)
  • 1 tbsp vegetarian Worcestershire Sauce
  • 1 cup cooked corn (frozen is fine, too)
  • ¼ cup peas (frozen is fine, too)
  • salt
  • pepper

Instructions

  • Preheat the oven to 400°, and set aside an oven-proof 10-inch skillet
  • Place the potatoes in a pot, covered with cold water. Cover the pot and bring to a boil. Simmer until the potatoes are cooked through, approximately 10-15 minutes Drain the potatoes, and return the pot to the turned-off burner. Let it sit there, uncovered, for 3-5 minutes, to evaporate any remaining water
  • Mash the potatoes, sprinkle with salt and pepper, and add approximately 1/3 of a cup of stock. Mix thoroughly, and add more stock or salt and pepper, for texture and taste. Set this aside
  • While the potatoes are cooking, heat the skillet over a medium heat.  When it’s hot, add one tablespoon of oil, then add the pepper, onion, and carrot. Sauté for approximately 5-10 minutes, or until they are almost cooked through.  
  • Turn the heat to medium-high. Add the remaining olive oil, burger, oregano and thyme, and sprinkle with salt and pepper. Sautee until the meat is browned. Sprinkle with flour, and mix to combine. Stir in the tomato paste and Worcestershire sauce
  • Add 1 ½ cups of vegetable stock. and mix to combine. Bring to a light boil. Simmer until the mixture thickens. You may need to add more sock to give it a light amount of gravy
  • Add the corn and peas, and season to taste with salt and pepper
  • Cover the mixture with the mashed potatoes, and bake until the potato topping warms through, approximately 10-15minutes. Serve immediately

Notes

Makes approximately 6-8 servings
There are many types of ground meat that work well with this recipe.  If you are using ground chicken or turkey, try to use dark meat for at least half of the recipe.  This will help keep the meat moist.
Nutrition Facts
Plant-Based Shepherd’s Pie
Serving Size
 
4 g
Amount per Serving
Calories
255
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
348
mg
15
%
Potassium
 
1327
mg
38
%
Carbohydrates
 
61
g
20
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
8
g
16
%
Vitamin A
 
4443
IU
89
%
Vitamin C
 
93
mg
113
%
Calcium
 
79
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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