Shepherd's pie has always been my favorite hearty and satisfying recipe for cold, winter nights. Ever since the Beyond Burger has been increasingly available, I've wanted to integrate it into my vegan shepherd's pie recipe. I finally did it, and found that it makes it extra rich and hearty. Trust me, this recipe will please carnivores and vegetarians alike. Plus, it's pretty easy, and is essentially gluten-free as is (just be careful about which specific ingredients you use). You could also skip the soy and miso to make it soy-free, if desirable.
Here's what you need:
1/4 cup dried porcini mushrooms (these are essential for flavor)
Few tablespoons olive oil
3-4 large carrots chopped finely (to the size of 1-2 peas; I used rainbow carrots, but normal carrots work, as do turnip or parsnip)
3-4 stalks celery chopped finely (to the size of 1-2 peas)
2 Tablespoons tomato paste
1 Tablespoon miso paste
1 Tablespoon soy sauce
1/2 tablespoon chopped rosemary
Optional: 2 Teaspoons vegan Worcestershire
3 cups vegetable broth
3/4 cup red wine (white wine also works)
1.5 cups frozen corn and/or frozen peas
Salt and pepper to taste
2 Beyond Burger patties
For potato topping:
~4 lb russet potatoes
1/4 cup Earth balance
~1 cup Unsweetened non-dairy milk (I used almond milk)
1. Soak 1/4 cup dried porcini mushrooms in hot water for at least 15 minutes. If possible blend mushrooms and soaking water after soaking in a blender (alternatively just chop them up really small before soaking and soak them a bit longer).
2. Peel and cut up potatoes and put in a large pot of water to boil until soft. Once those are done put them in a large bowl and mash them up with the milk and earth balance, adding as much as needed to make them smooth. Add salt and pepper to taste.
3. Preheat oven to 400
4. Saute carrots and celery in a few tablespoons of olive oil over medium heat for ~10 minutes
5. Add tomato paste, miso paste, soy sauce, rosemary, broth, wine and (optional) worcestershire, and simmer ~15-20 minutes. Liquid should reduce significantly. Stir frequently. If liquid isn't reducing, turn up the heat a bit.
6. While this is cooking fry up the Beyond Burger patties. Crumble them into small pieces like ground beef (you can do this in the pan).
7. Add frozen peas and corn to the filling and cook ~1 min. Filling should now be almost as thick as you want it to be in the final product, but it's okay if it's still a little runny. Cooling down a bit and the Beyond Burger will help it to thicken up.
8. Add Beyond Burger crumbles to the rest of the filling ingredients. Stir in a few spoonfulls of mashed potato to thicken if needed. Add salt and pepper as needed.
9. Put the filling in a pan.
10. Spread mashed potatoes on top. You can pipe them in for an extra-fancy look. Putting a bit of olive oil spray or melted butter on top can help them brown up a bit more.
11. Put in the oven (should be preheated to 400) and cook until tops of potatoes are browned and filling is bubbling, 15-20 min. If desired last 5-7 minutes of cook time can be under broiler.