Shepherd's Pie
Meals

Shepherd's Pie

Vegetarian shepherd’s pie with savory mushroom-beef filling and mashed potato topping.

Ingredients

Potato Topping

  • 4 russet potatoes
  • ¼ cup milk
  • 2 tbsp butter
  • Salt and pepper, to taste

Filling

  • Avocado oil
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 yellow onion, diced
  • 4 oz mushrooms, chopped
  • 6 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 2 cups vegetable broth
  • ⅓ cup red wine
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • Impossible beef

Instructions

1

Prepare potatoes

Preheat oven to 450°F. Clean and chop potatoes, then boil over high heat until soft, about 10–15 minutes.

2

Cook vegetables

Chop carrots, celery, and onion. In a large pan, sauté them in avocado oil over medium heat about 10 minutes, until starting to soften.

3

Brown mushrooms and season

Add mushrooms and cook until you see some charring. Add garlic, then season with salt and pepper.

4

Build filling

Add tomato paste, flour, sage, and thyme and cook another 5 minutes. Slowly add vegetable broth and red wine, stirring continuously. Simmer about 5 minutes until thickened.

5

Add protein

Stir in impossible beef and cook until heated through and integrated into the filling.

6

Mash potatoes

Mash potatoes with milk, butter, salt, and pepper until smooth.

7

Assemble and bake

Transfer filling to a baking dish and spread mashed potatoes over the top. Create waves or ridges in the potatoes so the tips crisp. Bake 10–15 minutes, until the top is crispy.

Notes

  • Texture on the mashed potatoes helps the top crisp in the oven.