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Impossible Shepherd's Pie (Vegetarian)

Course dinner, entree, lunch
Keyword immpossible shepherd's pie, impossible meat, Impossible Shepherd's Pie (Vegetarian), st. patrick's day, vegetarian shepherd's pie
Servings 1

Ingredients

  • 1 lb Yukon gold potatoes Peeled and chopped
  • 2 tbsp Olive oil
  • 1 clove Garlic Chopped
  • 1 Yellow onion Chopped
  • 1/2 cup Celery Chopped
  • 1/2 cup Carrots Chopped
  • 1/2 cup Peas
  • 1/2 cup Corn kernels
  • 12 oz Impossible meat (One package)
  • 1 tsp Worcestershire sauce (See note above)
  • 1/2 cup Vegetable stock
  • 1 1/2 tsp Salt (Divided)
  • 1/4 cup White cheddar Finely shredded
  • 1/2 cup Milk
  • 1/4 tsp Paprika (Plus extra for toping)
  • 2 tbsp Butter (Unsalted)
  • 1/2 tsp Black pepper (Freshly ground and divided)
  • 1/4 tsp Garlic powder
  • 1 tbsp Fresh Italian parsley

Instructions

  • Add your peeled and chopped potatoes to a medium saucepan. Cover with water and bring to a boil. Cook until fork tender (about 20 minutes), then remove from heat, pour into a colander and set aside for later.
  • Preheat oven to 400° fahrenheit.
  • While the potatoes cook, add 2 tbsp olive oil to a 10 inch oven safe skillet and cook over medium heat. Add the chopped onions and garlic and cook until translucent and fragrant (this should take about 5-7 minutes), stirring every so often to prevent burning. Then add the chopped carrots and celery to the skillet and cook for another 5-7 minutes (stirring occasionally). Finally, add the corn and peas to the skillet. Cook for about 3 minutes, then add the Impossible meat. Break up the meat with a spatula and cook (stirring occasionally) until no longer pink. Then add the Worcestershire sauce, vegetable stock, 1 tsp salt and 1/4 tsp black pepper and let simmer on low for about 5 minutes. When it's done, adjust seasoning to your liking and set to the side.
  • Now make the mashed potatoes. Mash or rice the cooked potatoes (using a potato ricer or masher). Then add the white cheddar, milk, garlic powder, paprika, butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with a spatula to combine.
  • Top the "meat" and veggies in the skillet with mashed potatoes. Fluff them up or carve a little design into them with a fork if you'd like (though let's be honest, this is just not going to be a beautiful dish). Then sprinkle extra paprika on top and put in the oven for about 30 minutes, or until the filling is bubbly and the top is a nice golden brown color. Let the dish cool for about 10 minutes, sprinkle parsley on top and enjoy!