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–+ servings

Vegan Shepherd's Pie

Stir-fry plant-based meat with onions, carrots, and celery, fortified with red wine and green peas and topped with mashed potatoes. Bake for about an hour, serve with a green salad, and put your hand on a second round in advance!
The best is to make the Vegan Shepherd's Pie a day in advance to let it set and develop flavor ❣️😋
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Servings: 6
Ingredients Equipment Method Notes

Ingredients
 
 

baking pan 28 cm by 20 cm lightly greased 8-Inches by 11-Inches
Beyond Meat Mixture
  • 2 Tablespoon olive oil
  • 1 onion, chopped
  • 4-5 cloves minced garlic
  • 1 carrot, thinly chopped
  • 1 celery stick
  • 650 gram plant-based minced meat, such as beyond
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1½ cup frozen green peas
  • 100 gram tomato paste
  • 2 cup water
  • ½ cup red wine
  • 1 teaspoon bouillon any organic veggie powder
  • 1 Tablespoon shitake powder ground dried shitake in a blender
  • salt, black pepper by taste
Mashed Potatoes
  • 1.800 Kg red skin potatoes
  • 5 units ground allspice
  • 1 bay leaf
  • 1 teaspoon salt
  • salt, black ground pepper by taste
  • pinch mace or nutmeg, by tase
  • Pam oil for spraying

Equipment

Method
 

Beyond Meat Mixture
  1. Grease a rectangular baking dish measuring about 28 cm (11 - Inches) by 20 cm (8 - Inches).
  2. Put the frozen peas in a bowl, pour boiling water until covered, and cover with a lid; set aside.
  3. Heat oil in a large skillet or wok, add onion, carrot, celery, and stir-fry until the onion becomes translucent. Add minced garlic and fry for a few more seconds. Add thyme and rosemary and fry for another minute.
  4. Add plant-based minced meat and stir-fry for two to three minutes.
    Add water, wine, tomato paste, bouillon powder, mushroom powder, bay leaf, salt and pepper. Mix well and bring to a boil.
  5. Add vegan meat, and fry while stirring for a few minutes until it begins to brown.
  6. Add water, wine, tomato paste, bouillon, shitake mushroom powder, bay leaf, salt, and pepper. Mix well and bring to a boil.
  7. Lower to medium heat and cook for about half an hour, stirring occasionally. Cook until the liquid evaporates. (in the meantime, you can cook the potatoes)
  8. Remove from heat, strain the green peas, and add to the mixture. Mix well. Taste and adjust seasoning if necessary.
  9. Remove the bay leaf, transfer the mixture to the greased pan, and level with a spoon or spatula.
  10. Preheat oven to 200 degrees Celsius - 392 F
Mashed Potatoes
  1. Peel the potatoes and slice. Transfer to a saucepan and fill with water until covered. Add salt. Put allspice and bay leaf in a small cloth bag, close the bag, and put it in the pot.
  2. Bring to a boil, lower the heat and cook for 20-30 minutes until the potatoes are soft; Remove from heat.
  3. Drain most of the liquid, but leave ⅓ - ½ cup of water in the pot. Remove the bag with the bay leaf and allspice.
  4. Mash the potatoes, and add salt, pepper, nutmeg, or ground mace. Mix well. Taste and adjust seasoning if necessary.
  5. Spread the mashed potatoes over the meat mixture. Use a fork or a "comb" for vegetables to form nice shapes. Spray with Pam oil (helps with browning).
  6. Take out and leave to rest for about half an hour to allow the shepherd's pie to set. Serve with a green salad.

Notes

  • Better make the Vegan Shepherd's Pie a day in advance to allow the ingredients to develop a dialogue and stabilize nicely❣️😋
 

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