Main dishes

Shepherd’s Pie

30 min Cook
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Shepherd's Pie

If you ask me what’s the king of comfort food, Shepherd’s Pie takes the crown. What’s not to like about it? I like to think about it as the lasagna of the North. It’s rustic and satisfying, and you can prepare the different layers in advance if you don’t want to do all the work on the same day.

In this plant-based version, I used vegan ground meat (there are some brands out there making the most spectacular products), and I substituted Worcestershire sauce – of which I’m not a fan – with a simple blend of soy sauce, maple syrup, and lemon. It works really well here: as plant-based meat doesn’t have a flavor of its own, it will absorb the sauce very well and you won’t need the broth to make a gravy.

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Shepherd's Pie

Shepherd's Pie

corinthian
Preparing Shepherd's Pie is simple, but requires different passages. Yet, in the end, it will be all worth it! Perfect for a Sunday meal with friends or family, everybody will love it.
prep time
15 min
cooking time
30 min
servings
2
total time
45 minutes

Equipment

  • Vegetable peeler

  • Knife

  • Vegetable squeezer or masher

  • Pot or steamer

  • Skillet

  • Baking dish

Ingredients

  • 2 large potatoes

  • 2 small carrots

  • 1 yellow onion

  • 1 garlic clove

  • 3 tablespoons canned sweet peas

  • 200 g vegan minced meat

  • 2 tablespoons olive oil

  • 1 teaspoon dried resemary

  • 1/2 teaspoon thyme

  • 1 teaspoon dried parsley

  • 1 tablespoon tomato paste

  • 1 tablespoon all-purpose flour

  • 2 tablespoons soy sauce

  • 1 tablespoon maple syrup

  • 1 tablespoon lemon juice

  • 1 tablespoon vegetable butter

  • 1 tablespoon soy cream

  • 3 tablespoons grated Grana Padano

  • Salt and pepper, to taste

Instructions

1

Prepare the vegetables

Start with peeling the carrots and potatoes. Dice the potatoes into chunks and dice the carrots into small cubes. Peel the garlic clove and mince it. Peel the onion and slice it thinly.
2

Cook the potatoes

Transfer the potato chunks into a pot or a steamer. If boiling, cover with water. Cook for 15-20 minutes until fork tender. When ready, take off the heat, drain, and set aside to cool.
3

Prepare the aromatic base

Heat the olive oil in a skillet over low-medium heat. Add the rosemary, parsley, and thyme. When the scent of the spices is released, add the garlic, onion, and carrots. Cook for 2-3 minutes, stirring, until the onions are golden. Finally, add the sweet peas and stir again.
4

Cook the meat

Add the meat to the skillet, break it up with a spoon and mix well with the vegetables. In a glass, mix the soy sauce with maple syrup and lemon juice, and add it to the skillet. Stir well. Season with salt and pepper, to taste, then mix in the tomato paste and the flour. Mix well and take off the heat.
5

Prepare the base layer

Grease the baking dish with a little oil or some butter. Transfer the cooked meat to the bottom of the baking dish, and smooth its surface with the back of a spoon. Set aside.
6

Mash the potatoes

Pre-heat the oven to 180 C (or 358 F) degrees. When the potatoes are ready to be handled, pass them in a potato squeezer and into a large bowl. If you don't have a squeezer, you can use a potato masher. Season with salt and pepper, add a tablespoon butter, soy cream and grated cheese. Fold everything in and continue to stir until the butter is completely absorbed.
7

Complete the layers

At this point, your potatoes should be soft and smooth. With a spoon, transfer it to the top of the meat layer in the baking dish and create a uniform layer. Add a few tiny pieces of butter on top.
8

Bake

Bake for 15-20 minutes, until the potatoes are golden. Take out of the oven, and set aside for 10 minutes to settle before serving. You can garnish with a few leaves of parsley. Enjoy!
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