Vegetarian Shepherd’s Pie

Vegetarian take on a Classic! After I tasted this wonderful Cook’s Country Shepherd’s Pie (more correctly a Cottage Pie, ground beef replaced the lamb) my son Will put together I mused, a vegetarian version might be a good alternative. I’ve previously prepared a chicken version, here, and a ground beef version here. All these are great recipes! Give one or all a try!

First, a word about plant based meat. I’ve tried both of these with great success and recommend either for this recipe.

If you’re still not convinced and wish to use a meat but something other than lamb & leaner than beef, try lean ground turkey.

Recipe

FILLING:

2 Tablespoons butter or olive oil
1 Sweet onion, finely chopped
2 Medium carrots, peeled & finely chopped
2 Pounds (ground form) plant based meat
Salt and pepper to taste
5 Tablespoons all purpose flour
1 Tablespoon tomato paste
1/4 Cup heavy cream
1 3/4 Cup vegetable broth
3/4 Cup beer-like Guinness
2 Tablespoons soy sauce
2 Teaspoon minced fresh thyme leaves or 1 teaspoon dried thyme leaves
1 Cup frozen peas

Heat oil in a dutch oven over medium heat and sauté the onion and carrot until slightly tender but not browned about 20 minutes.

Add the vegetarian meat, breaking it up into pieces and then with a spoon. Increase heat to avoid boiling of meat instead of browning. Add salt and pepper to taste (about 1/2 t each) remembering the broth added later will add some saltiness.

Add the flour and tomato paste and stir. Simmer about 1-2 minutes. Turn heat down if needed to avoid burning.

Add the heavy cream and continue with the simmer another minute or two.

Add the remainder of ingredients except the peas. Simmer (adjusting heat to avoid burning and boiling) about 20 minutes. Prepare topping during this cook time.

Taste for need of more seasonings. Add as needed. Stir in peas.

Preheat oven to 375 degrees F.

Place filling ingredients into a 2 quart baking dish (greased for easy clean up). Make sure the dish can withstand broiler temperatures.

Spread the potato topping over the filling, spreading evenly. Brush the top with the beaten egg. Drag a fork all over the top to form ridges.

Bake for about 15-20 minutes at 375 degrees until bubbling filling. Then turn on the broiler to brown the top. Watch this. It may only take a minute or two.

Remove from oven and let cool 10-12 minutes before serving.

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POTATO TOPPING:

2 1/2 Pounds russet potatoes-peeled and cut into uniform pieces
2 Tablespoons butter-melted
1/3 Cup heavy cream
Salt and pepper to taste
1 Egg-hand beaten

-Cook potatoes in boiling water until tender about 15-20 minutes-drain & place potatoes into bowl for mixing.
-Add the butter and cream and beat the potatoes smooth. Salt and pepper to taste.
-Spread potato topping per above instructions.

Enjoy!!