Homey and satisfying, this Beyond Beef Shepard’s Pie has a meaty base and a rustic topping of buttery mashed potatoes. Studded with peas and corn for colour and crunch, this recipe is gluten-free and swings easily from vegan to vegetarian.
(In case you’re wondering, this post is not sponsored; we just wanted to try it and provide a simple recipe for anyone interested in cooking with it.)
Other than the Beyond Beef ground, this recipe requires onion, garlic, potatoes, frozen peas and corn, and butter or you choice of substitute.
Using Beyond Beef Plant-Based Ground
Beyond Beef’s plant-based ground meat substitute has just arrived in Canada, so this is the first time we’ve created a recipe using it. We’ll do a proper review soon, but short story – it lives up to the hype. It tastes and behaves a lot like hamburger and if you’re making the transition from cooking meat to cooking plant-based recipes, this one is going to be easy for you.
Here are the rules when it comes to making mashed potatoes.
- Use starchy potatoes. The gold standard is Yukon Gold, but Russet potatoes will work too. Or ask at your farmer’s market for a good mashing potato. We used a local variety that’s a mix of baby red and white-skinned potatoes and we left the skins on.
- Start your potatoes in cold water.
- Once your potatoes are tender enough to pierce easily with a fork, drain them. Return them back to the pot, leaving the heat on low for a few minutes, letting them dry out a bit.
- Mash them with a hand masher or ricer. Don’t use a blender or food processor because that’ll make them gummy.
- Add cold (not melted) butter or margarine and don’t skimp out on it.
Making Shepard’s Pie
The potatoes will take the longest, so get them started first. Remember to start them in cold water. While they’re simmering, heat a large frying pan and fry the onion until soft and slightly brown. Add the Beyond Beef, breaking it up as it cooks. If you’re used to cooking regular ground meat, the process is identical. Add in the garlic, tomato paste, and frozen vegetables and cook through. You can turn the heat down to low while waiting for your potatoes.
Once your potatoes are done cooking, drain them and return them to the pot on low heat for a few minutes to dry them out a bit. Mash, preferably with a hand masher or ricer, adding butter or margarine to your heart’s content, and milk/plant-milk/ cream if you want. Season to taste with salt and you’re ready for assembly.
To assemble, spoon the meaty base into a casserole dish and and top with the mashed potatoes, using a spatula to disperse them evenly. Top with some melted butter or butter substitute if you like, then pop them in the oven at 425F for about 15 minutes, until the top is starting to brown slightly.
That’s it! Time to eat! Garnish with chopped green onions or chives, if desired.
Other Comfort Food Recipes
- Dairy-Free Veggie Pot Pie (vegan, dairy-free, meat-eater option)
- Dairy-Free and GF Scalloped Potatoes (vegan)
- Spicy Tomato Peanut Bowls (Vegan or Chicken)
- Squash and Cheddar Cheese Pasta Sauce (Vegetarian or Chicken)
Cooking for Mixed Groups
Beyond Beef Shepard’s Pie can easily be made vegan or vegetarian. The only difference is whether you add dairy to the mashed potatoes. If you want to make a carnivore version at the same time, you can follow the same recipe, but substitute regular ground meat.
The recipe is gluten-free.
Beyond Beef Shepard’s Pie
- 1 tablespoon oil
- 1/3 cup onion, diced
- 1 340g Beyond Beef, plant-based ground
- 2 cloves garlic, crushed (or substitute with 1 teaspoon dried)
- 2 tablespoons tomato paste (or substitute with ketchup)
- 1.5 cup mixed frozen peas and corns
- salt, to taste
- 4 cups potatoes, about 2 inch pieces
- 1/4 cup butter or margarine
- milk or cream (to taste)
- extra butter or margarine, melted
- 2 tablespoons green onion or chives, finely minced
- Preheat the oven to 425F.
Make the mashed potatoes
- Prep: Cut the potatoes into evenly sized pieces. Measure out the butter or margarine.
- Put the potatoes in a large pot and cover with cold water. Bring to a boil, turn down to a simmer, and cook until the potatoes can easily be pierced with a fork, about 15 minutes or so. Drain the potatoes, and then return them to the pot, with the heat on its lowest. When the water left in the pan is evaporated, add the butter or margarine and mash. Add milk/cream of choice and/or more butter, until desired consistency is reached. Taste and add salt and pepper, if desired.
Make the filling
- Prep: Dice the onion. Get the garlic ready to crush. Measure out the tomato paste and frozen vegetables.
- Heat the oil in a large frying pan. Add the onions and cook for about 5 minutes until they are softening and slightly brown. Add the Beyond Beef ground and fry for about 5 minutes, breaking up the meat with a spoon or spatula. Stir in the garlic and tomato paste. Cook for a few minutes. Stir in the frozen vegetables and heat until cooked through. Taste and adjust seasonings, adding salt and pepper as needed.
Assembling and finishing the Shepard's Pie
- Spoon the Beyond Beef mixture into a casserole dish. Layer the mashed potatoes on top. Drizzle on extra butter or margarine, if desired.
- Bake the Shepard's Pie for about 10-15 minutes, until the top is starting to brown slightly.
- Optionally, garnish with melted butter or margarine, and green onions or chives.
Storage and ReheatingThis is best fresh but it will keep well in the fridge for 2-3 days. Reheat slowly, optionally adding more butter or margarine on top.
Nutritional InformationNutrition information is an estimate only, based on using butter.
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