Shepherd’s Pie with Impossible Meat

  Watch how to make it here

We’ve all tried shepherd’s pie in some shape or form, but have you tried it with Impossible ground meat? This vegan interpretation of the classic dish does not disappoint and is a great meal during these cold winter days. 

A few notes:
  1. If your local grocery store does not carry Impossible meat, you can try using any other plant-based meat or substitute with more mushrooms. 
  2. To prevent the mashed potato topping from sinking, wait for the meat gravy to cool down. 
  3. Although using red wine is highly recommended for this recipe, it can be substituted with a non-alcoholic beverage such as red grape juice or unsweetened cranberry juice to mimic the taste and color of red wine. 
  4. As an alternative to a dutch oven or cocotte, you can cook the meat and vegetable mixture in a skillet and transfer it to a casserole dish. 
  5. Store any leftovers in the refrigerator for up to 3 days. To reheat, microwave for a few minutes or bake in the oven for 15 minutes at 350 degrees Fahrenheit. 

Shepherd's Pie with Impossible Meat

December 26, 2020
: 20 min
: 30 min

By:

Ingredients
  • Mashed potato topping
  • 3 russet potatoes, peeled and cubed
  • 1 tbsp vegan butter
  • ½ cup oat milk (or any plant based milk)
  • 1 tbsp salt
  • 1 tbsp pepper
  • Shepherd's pie
  • 8 oz Impossible ground meat
  • 4 small celery stalks, diced
  • 1 carrot, diced
  • 3-4 white mushrooms, diced
  • ½ cup sweet corn
  • ½ red onion, diced
  • 6 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 cup vegan chicken broth (bouillon cube + 1 cup hot water)
  • ½ cup red wine
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • 1 tbsp flour
Directions
  • Step 1 Heat up about 6 cups of water in a large pot. Once the water starts to boil, add the cubed potato pieces to the pot and let it simmer for 20 minutes. Stir occasionally.
  • Step 2 While the potatoes are boiling, prep the onion, garlic, celery, carrots, and mushrooms. Also, preheat the oven to 425 degrees Fahrenheit.
  • Step 3 In a cocotte or dutch oven, heat up the olive oil and add the onions. After a couple minutes, add the garlic. Deglaze with a splash of red wine as necessary. Add the mushrooms and Impossible ground meat. After 4-5 minutes, add the celery, carrots, salt, pepper, thyme, dill, parsley, tomato paste. Stir for a few more minutes before adding the vegan chicken broth and red wine. Allow the mixture a few minutes to simmer.
  • Step 4 Meanwhile the meat and vegetable is simmering, head back to the potatoes. Carefully drain out all the water. In the same pot, add the oat milk, butter, salt and pepper. Using a fork or potato masher, mash the potatoes well until you’ve reached a smooth and thick consistency. Set aside when done.
  • Step 5 Once the meat and vegetables begin to bubble, add the flour until the mixture turns into a gravy. Turn off the heat and allow it to cool down for 30 minutes – 1 hour. Patience is key!
  • Step 6 After the gravy has cooled down completely, top it with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with the back of a spoon. Place the cocotte in the middle rack of the oven and bake for 20 minutes or until the potatoes begin to brown.
  • Step 7 To serve, top with parsley and with a side of broccoli or green peas. Enjoy!


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