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.
Making the mashed potatoes
Here are the guidelines for making mashed potatoes:
- 1Use 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.
- 2Start the potatoes in cold water.
- 3When 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.
- 4Mash them with a hand masher or ricer. Don’t use a blender or food processor because that’ll make them gummy.
- 5Add cold (not melted) butter or margarine and don’t skimp out on it.
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.
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.
Visual Overview: Making Beyond Beef Shepherd's Pie
- 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
Bring the potatoes to a boil, and then turn down to a simmer.
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).
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.
Add milk of choice (not pictured) and butter or margarine.
Mash until desired consistency, adding more milk and butter/margarine, if desired. Taste and add salt and pepper, if needed.
Making the Beyond Beef mixture
Heat the oil. Add the onions and cook for about 5 minutes, until they are starting to get soft and golden.
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, add salt and adjust seasonings, as desired.
Assembling and Finishing
Optionally, brush the top with additional butter or margarine.
Bake at 425F for 10-15 minutes, until the top is lightly browned and the potatoes are hot.
Other Beyond Meat Recipes
Other Comfort Food Recipes
Beyond Beef Shepherd'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 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.
- Optionally, garnish with melted butter or margarine, and green onions or chives.