Shepherd’s Pie became one of my favorite one pot dishes years ago when my grandma showed me how to make it. The creamy buttery potatoes baked over a savory ground are an amazing dish combo perfect for dinner with family and friends.
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2 lbs Russet Potatoes
1/2 Cup Unsweetened Almond Milk
1/4 Cup Salted Vegan butter
1 1/2 Tsp Pink Salt
1/2 Tsp Black Pepper
2 Tbsp Vegan Butter
1 Tbsp Dried or Fresh Thyme
1 1/2 Lbs Ground Beyond Meat **Can be substituted for another plant based ground, diced vegan sausage, cooked lentils or another type of plant based filling**
1 Tbsp Veggie Bouillon
2 Celery Stalks
2 Cloves Garlic
1/3 Cup Ketchup
8 Oz Baby Bella Mushrooms
1/4 Cup Tomato Paste
Fill a pot with water and boil
Peel and cut potatoes into even cubes. Place in boiling water and boil for 10-20 minutes or until tender
While boiling potatoes, in a small pot, heat milk and butter on low heat until well incorporated. Once combined, remove from heat.
**Microwave option: microwave milk and butter for 30 seconds and mix until well combined**
Remove tender potatoes from stove and strain water. After straining, add in milk mixture and mash until creamed.
Add in salt and pepper to taste and set aside
Preheat oven to 400 degrees F
Chop onion, garlic, celery and mushrooms
In a pan on medium / high heat add butter and onions.
Sauté onions until translucent then add garlic, celery, mushrooms and sauté until mushrooms have reduced in size
Add beyond ground and break up into chunks. Or use filling of choice
Add ketchup, tomato paste, veggie bouillon and mix everything together while still chopping ground to desired size. Occasionally stir so mixture doesn’t stick for a total time of about 10 minutes
Add in dried thyme, mix and remove from heat
Transfer mixture to oven-safe casserole or pie dish and cover evenly with potato mixture. Make sure to seal the edges to keep heat and juices in
Bake in oven for 20-30 min
*For golden top, broil for 2-3 min
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