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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

Equipment

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 tsp dried thyme
    • 1 tsp dried rosemary
    • 1 bay leaf
    • 1½ cup frozen green peas
    • 100 gram tomato paste
    • 2 cup water
    • ½ cup red wine
    • 1 tsp 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 tsp salt
    • salt, black ground pepper by taste
    • pinch mace or nutmeg, by tase
    • Pam oil for spraying

    Instructions
     

    Beyond Meat Mixture

    • Grease a rectangular baking dish measuring about 28 cm (11 - Inches) by 20 cm (8 - Inches).
    • Put the frozen peas in a bowl, pour boiling water until covered, and cover with a lid; set aside.
    • 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.
    • 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.
    • Add vegan meat, and fry while stirring for a few minutes until it begins to brown.
    • Add water, wine, tomato paste, bouillon, shitake mushroom powder, bay leaf, salt, and pepper. Mix well and bring to a boil.
    • 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)
    • Remove from heat, strain the green peas, and add to the mixture. Mix well. Taste and adjust seasoning if necessary.
    • Remove the bay leaf, transfer the mixture to the greased pan, and level with a spoon or spatula.
    • Preheat oven to 200 degrees Celsius - 392 F

    Mashed Potatoes

    • 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.
    • Bring to a boil, lower the heat and cook for 20-30 minutes until the potatoes are soft; Remove from heat.
    • Drain most of the liquid, but leave 1/3 - 1/2 cup of water in the pot. Remove the bag with the bay leaf and allspice.
    • Mash the potatoes, and add salt, pepper, nutmeg, or ground mace. Mix well. Taste and adjust seasoning if necessary.
    • 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).
    • 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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