Top-down view of Beyond Beef Shepherd's Pie on a plate.
November 30, 2023

Beyond Beef Shepherd’s Pie

November 30, 2023

Beyond Beef Shepherd’s Pie

Top-down view of Beyond Beef Shepherd's Pie on a plate.

Homey and satisfying, this Beyond Beef Shepherd’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.

Editorial Note: This post is not sponsored.

Ingredients

Ingredients for Beyond Beef Shepherd's Pie: potatoes, butter or margarine, milk or plant-based milk, green onions, Beyond Beef ground, tomato paste, peas, corn. Not shown are oil and salt.
  • 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 different coloured potatoes. We left the skins on, but you can peel if desired.  
  • Butter or margarine: You can use either in this recipe. If you want the recipe to be vegan/plant-based be sure to check the label on the margarine, as not all varieties are vegan.
  • Milk or cream: You can use dairy milk/cream or any unsweetened, unflavoured plant-based milk or cream.
  • Peas: We used frozen peas. Canned peas would also work. Drain them before adding.
  • Corn: We used frozen corn. Canned corn would work as well. If using canned, drain before adding.
  • Beyond Beef ground: We used Beyond Beef brand. Other ground meat substitutes, such as Impossible, should work as well. If you aren't using Beyond be sure to check the label for cooking instructions. 
  • Tomato paste: We used plain tomato paste. You can also substitute with ketchup if you don't have tomato paste on hand or don't want to open a new can. The ketchup will add a bit of sweetness, as typically ketchup contains sugar.
  • Onions: We used sweet onions. White or yellow onions would work as well. 
  • Garlic: We used fresh garlic, but you can substitute with dried garlic powder. 

Making the mashed potatoes

Here are the guidelines for making mashed potatoes: 

  1. 1
    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.
  2. 2
    Start the potatoes in cold water.
  3. 3
    When the 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.
  4. 4
    Mash them with a hand masher or ricer. Don’t use a blender or food processor because that’ll make them gummy.
  5. 5
    Add cold (not melted) butter or margarine and don’t skimp out on it.
Infographic: Rules for making mashed potatoes

Making Shepherd'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.

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.

Top-down view of Beyond Beef Shepherd's pie in a white dish on a dark background


Tips: Cooking with plant-based beef

If you've never cooked plant-based meat before, but you've cooked hamburger (ground beef), you'll find the cooking process very similar. Many people like using Beyond Beef (or similar products) as they can make the transition to cooking plant-based a bit easier. 

If you're concerned about your protein intake, note that Beyond Beef has similar amounts of protein as regular beef. For complete nutritional information, see the Nutrition section at the bottom of the Recipe Card.

Visual Overview: Making Beyond Beef Shepherd's Pie

Notes:

  • Preheat the oven to 425F.
  • Start by making the mashed potatoes. While they're cooking, you can get started on cooking the filling.

Making the mashed potatoes

Step 1: Put the potatoes in a large pot and cover with cold water.

Bring the potatoes to a boil, and then turn down to a simmer. 

Top-down view of baby potatoes in large white pot, covered with water

Making Mashed Potatoes

Step 2: Cook until potatoes are tender.

Cook until the potatoes can easily be pierced with a fork, about 15 minutes or so. While the potatoes are cooking, you can start the steps for making the Beyond Beef mixture (see below).

Top-down view of baby potatoes in a white pot, with a fork testing whether one of the potatoes is cooked

Making Mashed Potatoes - Step 2

Step 3: Drain and return to pot.

Drain the potatoes, and then return them to the pot, with the heat on its lowest. Leave for a few minutes until any remaining water in the pan is evaporated. 

Top-down view of cooked baby potatoes in a white pot.

Making Mashed Potatoes

Step 4: Add milk and butter/margarine and mash.

Add milk of choice (not pictured) and butter or margarine. 

Top-down view of cooked baby potatoes with butter on top.

Making mashed potatoes, step 4.

Mash until desired consistency, adding more milk and butter/margarine, if desired. Taste and add salt and pepper, if needed. 

Top-down view of mashing potatoes in a white pot.

Making mashed potatoes.

Making the Beyond Beef mixture

Step 1: Heat the oil and fry the onions.

Heat the oil. Add the onions and cook for about 5 minutes, until they are starting to get soft and golden. 

Top-down view of diced onions and oil in a large pan. Step 1 of Making the Shepherd's pie filling.

Making Shepherd's Pie

Top-down view of cooked onions in a white pan.

Making Beyond Beef Shepherd's Pie

Step 2: Add the Beyond Beef and fry.

Add the Beyond Beef ground and fry for about 5 minutes, breaking up the meat with a spoon or spatula.

Top-down view of Beyond Meat ground added to a white pan with cooked onions. Making Beyond Beef Shepherd's Pie, step 3.

Making Beyond Beef Shepherd's Pie.

Step 3: Stir in the garlic and tomato paste.

Stir in the garlic and tomato paste. Cook for a few minutes.

Top-down view of Beyond Beef ground meat, fried, with tomato paste and garlic. Making Beyond Beef Shepherd's Pie, step 4.

Making Beyond Beef Shepherd's Pie.

Step 4: Stir in the frozen vegetables.

Stir in the frozen vegetables and heat until cooked through.

Top-down view of peas and corn added to Beyond Beef mixture.

Making Shepherd's Pie

Taste, add salt and adjust seasonings, as desired.  

Assembling and Finishing

Step 1: Spoon Beyond Beef mixture into casserole dish. 

Making Beyond Beef Shepherd's Pie.

Step 2: Layer the mashed potatoes on top.

Optionally, brush the top with additional butter or margarine. 

Top-down view of mashed potatoes in casserole dish. Making Beyond Beef Shepherd's Pie.

Making Beyond Beef Shepherd's Pie.

Step 3: Bake the pie for about 10-15 minutes.

Bake at 425F for 10-15 minutes, until the top is lightly browned and the potatoes are hot. 

Top-down view of Beyond Beef Shepherd's Pie in a white casserole dish

Beyond Beef Shepherd's Pie

Top-down view of Beyond Beef Shepherd's Pie in a white casserole dish on a navy tablecloth

Recipe Card

Beyond Beef Shepherd's Pie

4.86 from 7 votes
Prep Time 10 minutes
Cook Time 35 minutes
A rustic plant-based meat pie, topped with buttery mashed potatoes. Make it vegan or vegetarian. Gluten-free.
Servings 6
Calories 127 kcal
Author Sylvia

Ingredients

  • 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)

Optionally

  • extra butter or margarine, melted
  • 2 tablespoons green onion or chives, finely minced

Instructions

  • 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 Shepherd'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 pie for about 10-15 minutes, until the top is starting to brown slightly.

To serve

  • Optionally, garnish with melted butter or margarine, and green onions or chives.

Notes

Storage and Reheating

This 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 Information

Nutrition information is an estimate only, based on using butter. 

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 164mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2628IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
dinner
Cuisine
American
|
Canadian
Keywords
beyond beef
|
beyond meat
|
comfort food
|
plant-based ground
|
vegan Shepherd's pie
|
vegetarian shepherd's pie

Comments

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Recipe Rating




  1. 5 stars
    Sooo delish! I used purple potatoes from my church’s garden as well as the green peppers from the garden. I also added fresh garlic to the potatoes to make it garlicky. Sooo delish

    1. Yes! Thank you! I realized that after I posted it. I will update in the post. I can’t change the post title as this point because it will effect the URL.

      1. Interestingly, I could not locate this recipe on your site by typing name of the recipe an site, in the WEB search engine, spelled correctly. But I could once I searched on the site. [IDK I bet that can be fixed somewhere in the page source, script, blah blah…]

        I’m making it today. Looks scrump diddly-icious! Don’t you just get excited when you can make something completely yummy and know it is nourishing at the same time. I totally do!

        1. Hi – sorry, what is the WEB search engine? I did try on my site and if you spell it without the apostrophe you won’t find it, but with should work. And yes, the recipe is really good! Hope you enjoy it!

  2. 4 stars
    Very successful recipe! I used Impossible Meat, and added carrots, celery, extra garlic, and about 3 Tbsp Worcesteshire sauce to the pan with the “meat,” plus extra pats of butter atop the potatoes. This combination made the “meat” very flavorful, and I’d really recommend!

  3. 5 stars
    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.