Great Britain and Ireland are known for their savory meat pies, hearty meals to ward off the winter chill, usually with a glass of Irish whiskey or a bottle of red wine. Sheperd’s Pie was traditionally a one-pot dish that provided a sensible and economical way to use leftover meats and vegetables. Minced beef or lamb is simmered with onions, carrots, and celery, seasoned, topped with a thick “crust” of mashed potatoes and baked.
For non-meat eaters, substitute chopped portabello or cremini mushrooms or consider a plant-based meat alternative. This vegan Shepard’s Pie recipe is provided by Abbot’s Butcher Savory Ground “Beef”, a plant-based option to ground beef made with porcini mushrooms, pea protein, extra virgin olive oil, onion, thyme, and other spices (soy-free, GMO-free, and gluten-free).
Serves: 4-6 people
Prep Time: 30 minutes
Cooking: 40 minutes
1 package Abbot’s Butcher Savory Ground “Beef”
4 large russet potatoes
1/2 medium onion, diced
1/4 cup Miyoko’s butter (or other plant-based butter)
1/2 cup plant-based milk
1 teaspoon garlic powder
Sea salt and pepper to taste
1 ½ cup vegetable broth
2 tablespoons cornstarch
1/2 cup frozen or fresh shelled peas
1/2 cup frozen or fresh corn off the cob
1/2 cup frozen or fresh carrots, diced
Preheat the oven to 400°.
Boil the potatoes until tender. Drain water. Mash potatoes until it’s a creamy, smooth texture. Add in milk, butter, garlic powder, sea salt, and pepper. Mix and set aside.
Mix together vegetable broth with cornstarch. Set aside.
In a cast-iron skillet, cook “beef” according to package instructions.
Add in diced onions and frozen vegetables, sauté with “beef.” Pour in vegetable broth and cornstarch mixture.
Spread the mashed potatoes on the top of the “beef” and vegetable filling until it’s completely covered.
Bake for 30 minutes. Then broil at 525° for 10 minutes or until golden brown on top. Let cool for 10 minutes before serving.