Shepherd’s pie is a great meal for using up whatever you have in the fridge. In fact that’s how it started out in the UK, as a meal to use up leftovers from the Sunday roast. Making a vegan version can be as simple as throwing together the vegetables you have on hand and baking them with mashed potatoes on top. But this version made with Beyond Meat Beyond Beef, is great for when you want something that has a more traditional flavour and feel. It will be a crowd pleaser for vegans and meat eaters alike, and can be a great plant-based option at holiday dinners.
Chop and boil potatoes until tender. Peel them before boiling for a creamier topping, or leave the skin on for a more rustic mash.
While the potatoes are cooking, add oil and onions to a pan, saute over medium heat until translucent. Add the Beyond Meat Beyond Beef, carrots and mushrooms and cook until the carrots are tender.
Preheat oven to 400ºF.
Add the rest of the filling ingredients (except the flour) and cook until the peas and corn have defrosted. Then sprinkle on the flour and stir to combine. Let the mixture simmer until it begins the thicken.
Drain the water from the potatoes. Add in the milk, butter, salt and pepper – mash to desired consistency.
Add the filling mixture to the bottom of a of a baking dish or cast iron skillet. (If using a skillet, set on a baking sheet to catch any drips)
Spread the mashed potato topping evenly over the filling. Optional: top with vegan cheese.
Bake for 15 minutes. If you want to brown to top more, turn the oven to broil at the end, keeping a close eye on it to avoid burning.
When Fiona's not spending her time as a social media and content coordinator at SPUD.ca, you can find her playing with her kitten, tending to many house plants, or messing around in the kitchen creating new plant-based recipes for her blog, Plantily.com