A traditional shepherd's pie is made with a mixture of lamb and sirloin, lots of delicious veggies, and a creamy cheesy mashed potato topping. This vegetarian play on shepherd's pie meets all the flavortown requirements. Creamy cheesy mash potatoes on top of a hearty base of flavorful impossible beef, peas, corn, and carrots.
This Shepherd's pie is quick and easy to make and it truly warms the soul. There is nothing wrong with shortcuts to a delicious meal. Substitute fresh veggies with frozen veggies to save time. Leftover mashed potatoes is a great way to use what you already have. Waste not want not is what my mom always said.
Shepherd's pie can be a great idea to plan in advance and freeze for the next meal. Create a batch and freeze over time.
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Did You Know
Shepherd's pie or Cottage pie comes from the United Kingdom but was also popular in Ireland. It is considered a savory pie made with minced meat, onions, vegetables and gravy with mash potatoes on top. The name shepherd's pie first appeared in an English cookbook of 1877 that attributes the dish to Scotland.
Quick Tip
For most potato dishes, you should add potatoes to cold water and bring it to a boil. Adding potatoes to boiling water can cause the potato starch to react, which can lead to uneven cooking and mealy potatoes.
Ingredients Vegetarian Shepherd's Pie
1 lb Impossible Beef
1/2 cup peas
1/2 cup carrots
1/2 corn kernels
3 large russet potatoes
1 tsp kosher salt
1 tsp soy sauce
1/4 tsp black pepper
1/4 tsp coriander
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin
1/4 cup tomato sauce
1/3 cup vegan cream cheese
1/4 cup vegan heavy cream
Parsley for garnish
Let's Cook!
Preheat the oven to 350°F
In a lightly oil skillet brown the impossible beef. Season the meat with garlic powder, onion powder, coriander, cumin, kosher salt, black pepper, and soy sauce.
Add in the tomato sauce and blend well.
Add the frozen peas and allow the peas to cook throughout the meat sauce.
Add in the remaining vegetables carrots and corn. Continue to allow the sauce to simmer.
Rinse, peel, and cut the russet potatoes and add to heavily salted water and bring to a boil.
Cook the potatoes until they are fork tender.
Place the potatoes, vegan heavy cream, and vegan cream cheese in the food processor. Blend until silky smoothe. Add the potatoes to the top of the shepherd's pie mixture.
Bake in the oven at 350° F for 25-30 minutes. Add parsley for garnish.
Bon Appetit, ENJOY!
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