Technically, a shepherd’s pie made with beef instead of lamb is a “cottage pie,” and we’re not sure what a vegan version would be called. Regardless, it’s absolutely delicious when made with one of the plant-based beef substitutes like the Beyond or Impossible brands. Top with your favorite mashed potato recipe, or substitute part or all of the potatoes with mashed cauliflower.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground plant-based beef substitute (such as Beyond or Impossible brands), thawed if frozen
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 1½ cups of broth
- 1 tablespoon flour
- ½ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- 3 cups mashed potatoes or cauliflower
Directions
Heat oil in a medium stockpot or Dutch oven over medium-high heat. Add beef substitute and cook, breaking with a wood spoon as you cook, until crumbly and starting to brown. Add garlic, onion, carrot and celery and cook until vegetables start to soften, about 3 minutes. Add tomato paste and cook for 1 minute, then add red wine, scraping up browned bits from bottom of pan and stir until liquid almost evaporates.
Whisk broth with flour, thyme and cinnamon (this will help prevent flour from clumping) and stir into the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until mixture is very thick, about 15 minutes. Taste and add salt, if necessary. Let mixture cool to room temperature. Heat oven to 425°F.
Transfer mixture to an 8-inch baking dish or ovenproof skillet. Top with potatoes or cauliflower. Bake until heated through and topping starts to brown, 25 to 35 minutes. Place briefly under broiler to brown topping further, if desired. Serves 4.
