vegan shepherd's pie
from here with modifications: https://www.beyondmeat.com/en-US/recipes/beyond-beef-shepherds-pie-2
Made this yesterday--quite good!!
1 lb Beyond Beef
4 medium Yukon Gold potatoes (2 - 2 ½ lbs) (I used what I had in the closet, some ancient red potatoes unpeeled)
1/4 cup margarine
2 tsp salt, divided
2 tbsp olive oil
1 onion
3 carrots
6 cloves garlic
2 tbsp flour
1 tsp dried parsley
1 tsp dried rosemary
1 tsp dried thyme
1 ½ tsp paprika
2 tbsp tomato paste
2 tsp plant-based Worcestershire sauce
1 ½ cup vegetable broth
1 cup frozen peas
½ cup frozen corn
1. Peel the potatoes and cut them into 1-inch cubes. Place potatoes in a large pot and cover with water, bring to a boil. Add 1 tsp salt and let boil for another 15-20 minutes or until the potatoes are fork-tender. Drain and mash adding plant-based butter and another ½ tsp salt.
2. While the potatoes are cooking, chop the onion and carrots into ¼-inch cubes and dice the garlic.
3. Place a large saucepan over medium heat. Add olive oil and onions to the pan and cook for 5 minutes. Add the carrots and garlic. Cook 2-3 more minutes, stirring occasionally.
4. Add Beyond Beef to the pan and break into crumbles. Let cook for 4-5 minutes. Add the flour parsley, thyme, rosemary, and paprika then stir to coat the Beyond Beef. Let cook for one additional minute.
5. Add the tomato paste, Worcestershire sauce, and vegetable broth. Bring to a simmer and let thicken for 3-4 minutes. Add the corn and peas and then season to taste with salt and pepper.
6. Pour the filling into a baking dish and spread the mashed potatoes on top. Bake in a 400 F oven for 25-30 minutes. Let cool for 15 minutes before serving.
