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Fraiche Living

Tori Wesszer, Food and Lifestyle Blogger

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  • Meal Plan
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Gluten-Free

Shepherd’s Pie

January 7, 2020

Shepherd's Pie made plant based with Beyond Beef

I’m a big fan of easy, healthy weeknight meals that the whole family loves, and since many of you have asked for just that, I’m delivering on my promise today!  This Shepherd’s Pie is plant-based comfort food at its finest, and uses Beyond Beef to take it to the next-level.

There are a lot of misconceptions around plant-based eating. Many people think that plant-based food is boring and unsatisfying … but it doesn’t have to be!  I know so many people who are wanting to lean in to eating a more plant-based diet but don’t know where to start.

The good news is that transitioning to more of a plant-based diet doesn’t have to be all or nothing!  Start with one or two meals a week, make veggies the star of the plate, and try plant-based versions of your favourite comfort foods.

Beyond Meat Classic Shepherd's Pie

It’s no secret that as a society, we need to minimize our environmental footprint. Reducing food waste along with eating a plant-based diet are both ways to make a change for the better. The little things matter, like carpooling instead of taking your own vehicle, turning off lights we aren’t using, and reducing the amount of meat in our diets. I’m not 100% vegetarian but we eat a very plant-heavy diet and make grains and veggies the mainstay of our meals.

Beyond Meat Classic Shepherd's Pie

Beyond Meat Classic Shepherd's Pie

We used the Beyond Meat Beyond Beef in this classic Shepherd’s Pie recipe to replace the meat for zero compromise in the taste department.  Beyond Beef is a complete plant-based protein with 20 grams of protein per 100 gram serving. Beyond Beef makes it so easy to convert old-fashioned family favourite recipes to plant-based, and contains 35% less saturated fat than regular ground beef.

Beyond Meat Classic Shepherd's Pie

Beyond Meat Classic Shepherd's Pie

The protein in Beyond Beef comes from a combination of plant ingredients such as mung beans, peas, and rice. It contains no soy or gluten making it the perfect ingredient for when we’re making meals for our extended family who can’t eat gluten. Beyond Beef also contains no peanuts or tree nuts so I feel good sending leftovers in the kid’s lunches!  You can find beyond meat in the meat section of most major grocery stores.

Now back to this recipe, it takes less than a half hour to assemble and makes for such a hearty satisfying make-ahead meal in the colder months. It’s also one of my go-to meals for entertaining… I’ve yet to meet someone who doesn’t love shepherd’s pie!

Shepherd’s Pie

Beyond Meat Classic Shepherd's Pie

Beyond Meat Classic Shepherd's Pie
4.86 from 7 votes
Print

Shepherd's Pie

This classic plant based shepherd's pie is perfect for a cozy family dinner night!

Course Main Course
Cuisine American
Keyword Shepherd's Pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Fraîche

Ingredients

For the mashed potatoes:

  • 2.5 lbs russet potatoes (peeled and cut into 1” pieces)
  • ¼ cup melted butter or vegan butter
  • ½ cup cream or cashew cream (or more to thin if needed)
  • Salt and pepper to taste

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 2 cups finely chopped onion (1 medium onion)
  • 1 package Beyond Beef (453 grams)
  • 3 cloves garlic (crushed)
  • 1 lb mushrooms (finely chopped (5 cups))
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • 2 tablespoons flour
  • 2 teaspoons Worcestershire
  • ¼ cup ketchup
  • 2 teaspoons chopped fresh thyme
  • 1 cup vegetable stock
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Salt and pepper to taste

Instructions

For the mashed potatoes:

  1. In a medium pot, add the potatoes and fill with salted water until they’re covered. Bring to a low boil and cook until your potatoes are soft and can be easily pierced with a fork. Prepare the filling below while the potatoes cook.
  2. Mash with a potato masher or hand held electric mixer and stir in the butter and cream. Season with salt and pepper.

For the filling:

  1. Heat a large frying pan over medium heat. Add the onion and sauté until the onions are soft and translucent, around 4 – 5 minutes.
  2. Add the Beyond Beef and garlic to the onions and cook until lightly browned, around 8 – 10 minutes. Add in the mushrooms, carrots and celery and cook for 10 - 12 minutes until your vegetables are soft. Sprinkle with the flour and cook for 3-5 minutes, stirring. Add the Worcestershire, ketchup, thyme and stock and stir, cooking until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and stir in the frozen corn and peas.

Assembly:

  1. Preheat your oven to 375 F.
  2. Transfer the filling into a large oven proof baking dish (9x13”). Top with the creamy mashed potatoes, smooth with the back of a spoon and bake for 20-30 minutes. Once it begins bubbling on the sides turn the oven to a broil and bake an additional 2-3 minutes until the top is golden brown.
  3. Top with fresh thyme if desired and serve!

Posted By: Tori · In: Gluten-Free, Main Dishes, Recipes, Vegan

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Comments

  1. Kirby says

    January 7, 2020 at 2:05 pm

    This looks fantastic! Will definitely be trying it in the near future. I couldn’t seem to find any notes about freezing. Do you think it would freeze alright? Or prep into 2 smaller baking dishes – one for then, and one for the freezer? Thanks again for the recipe!

    Reply
    • Tori says

      January 7, 2020 at 2:06 pm

      Hi Kirby, I haven’t tried freezing it before but I’m sure it would be ok!

      Reply
  2. Sonya says

    January 8, 2020 at 8:22 am

    Looks delish! Yay for weeknight meal recipes!

    Reply
  3. Jennifer Malatesta says

    January 8, 2020 at 11:42 am

    Looks awesome. Do you do private nutritional consultations?

    Reply
    • Tori says

      January 8, 2020 at 4:25 pm

      Hi Jennifer, unfortunately at this time I do not!

      Reply
  4. Meredith says

    January 11, 2020 at 7:37 pm

    5 stars
    Thanks for another great recipe, Tori! I made this tonight and it was very tasty. I did mashed cauliflower and potatoes from your cookbook on top which was lovely. I used a Dutch oven for sautéing and baking and that seemed to work well for the recipe too. Definitely adding this one to the recipe box!

    Reply
    • Tori says

      January 13, 2020 at 8:25 am

      I’m so happy to hear Meredith! I’m sure it was absolutely delicious with the cauliflower added in, thanks for taking the time to leave a review!

      Reply
  5. Sue says

    January 13, 2020 at 6:33 pm

    5 stars
    Hi Tori,
    I made this delicious Shepherds Pie and it was a real hit!
    Thank you for sharing.
    I wanted to pass on that I found prep time was more like 30’ish minutes mainly
    due to the peeling/chopping of the vegetables.

    Reply
    • Tori says

      January 14, 2020 at 9:17 am

      Hi Sue, thanks for the feedback!! Chopping some of the veggies in the food processor can help speed things up sometimes too! So glad you liked the recipe.

      Reply
  6. Cindy says

    January 14, 2020 at 8:06 am

    5 stars
    Put this together the day before we were going to eat it ‘cause lasagna & Shepherd’s pie is always best the next day. It took me close to an hour from start to ready for the oven. We love cheese on top so added Violife Cheddar shreds. This was a delicious meal. Even got approval from my omnivorous son to add to the rotation- yay!!! Thanks for the recipe!

    Reply
  7. Jodi says

    January 16, 2020 at 6:21 am

    To make it truly Vegan, I make my own Worcestershire Style Sauce as store bought contains anchovies. Love the Mashed Cauliflower & Potato idea to top! Thanks for showing Vegan options!

    Reply
    • Tori Wesszer says

      January 16, 2020 at 12:21 pm

      Thanks for the note that’s a great point Jodi!

      Reply
      • Jodi says

        January 23, 2020 at 8:07 pm

        5 stars
        TORI!!!! This was AMAZING!!! Better than any of the meat options I have ever tried!!! I added garlic salt to mine in place of regular salt and added nutritional yeast to the mashed potatoes!!! (and also my own vegan Worcestershire sauce as I mentioned above) I ate the whole thing to myself!!! Over the course of a week of lunches and dinners of course! 🙂 I was so sad to see the pan empty! Time to make a new batch!! Thank you for another amazing recipe!!

        Reply
    • Uric says

      December 7, 2020 at 1:21 pm

      Aloha Jodi,
      Just a heads up there are vegan Worcestershire sauces at all the major food chains that do not contain anchovies. We don’t have a Whole Foods on island but I know they carry it along with Trader Joe’s. 🙂 Just a heads up incase you are running short on time or don’t feel like making it. 🙂

      Reply
  8. Elaine says

    March 22, 2020 at 5:50 am

    5 stars
    Made this dish this week. Used mashed cauliflower instead of potatoes. It was delicious.

    Reply
    • Tori Wesszer says

      March 24, 2020 at 3:20 pm

      Amazing thanks Elaine!!!

      Reply
  9. KELLEY ETHERINGTON says

    August 31, 2020 at 9:07 am

    5 stars
    I used a potato cauliflower blended mash, I didn’t have mushrooms or carrots, but it was still awesome. I’m going to make it again when I can do it correctly! Thanks for the meatless healthy recipe!

    Reply
  10. Ceri says

    September 13, 2020 at 10:09 am

    4 stars
    Traditionally Shepherd’s Pie would contain lamb and is an Irish specialty. Cottage Pie is English and would contain (beyond) beef … 🙂

    Reply
    • Tori says

      September 18, 2020 at 12:53 pm

      Thanks Ceri!

      Reply
  11. CERI says

    September 25, 2020 at 9:59 am

    You are very welcome Tori. I should say that I did follow your recipe and it was wonderful. Growing up my mum would always add a can (or two) of baked brown beans to Cottage Pie. It was super yummy and was an inexpensive way to help make the meal go further. So, following in my mum’s footsteps and meal budgeting I did add a can to your recipe … 🙂

    Reply
  12. Jaime says

    November 3, 2020 at 6:16 am

    5 stars
    This was insanely good. Like cannot wait to eat my first batch of leftovers today and it’s only 9:15am good. I omitted the Worcestershire & ketchup, replaced the peas with extra corn, and made my own very thick cashew cream for the potatoes. Printing this out for my recipe book, thank you so much!!!

    Reply
    • Tori says

      November 4, 2020 at 11:07 am

      So happy you enjoyed it Jaime! Thank you so much for taking the time to leave a review, it truly means so much to us.

      Reply

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