Shepard’s pie or Cottage pie are some of my all time favorite comfort foods. There is just something so soothing about that warm, succulent dish. When we stopped eating meat I think I was most upset to lose this specific meal. These days though, you don’t have to miss out on almost anything! Thanks to Beyond Meat (not sponsored) I was able to make a vegetarian friendly pie!
- 2 Lbs. Beyond Ground “Meat”
- 1/2 Cup Onion, chopped
- 2 tsp Garlic, minced
- 1 teaspoon Thyme
- Johnny’s seasoning salt to taste
- 2 tablespoons tomato paste
- 1 Pkg Frozen Mixed Veggies (Corn, Carrots and Peas)
- 2 Tablespoons Flour
- 1 1/2 Cups Vegetable broth or stock
- 2 teaspoons Worcestershire Sauce
- 4–6 Oz shredded cheese of choice
- 2 1/2 pounds potatoes, pealed
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 6 tablespoons unsalted butter
- salt and pepper to taste
- Optional: fresh parsley
Turn the broiler on to HI or 500° F
In a large skillet add the onion and saute until it becomes translucent (about 4-5 min).
Season with salt and pepper. Add the garlic and thyme stir it around with the onion for about 1 minute.
Add the “meat” and season with favorite spices, I used Johnny’s seasoning salt. Cook through, breaking up as it cooks. Drain if necessary.
Sprinkle the flour all around and cook for 1 minute more. Add the tomato paste, broth and Worcestershire sauce. Bring it to a boil, reduce heat and simmer for 5 -10 minutes or until it thickens a bit.
Mix in the mixed vegetables until combined.
Pour the mixture into a casserole dish and sprinkle with cheese.
Top with the mashed potatoes, spreading evenly and covering the filling entirely. Sprinkle with more shredded cheese.
Place the dish under the broiler until the potatoes/cheese get a nice crust on top and turn golden brown. This could take up to 5-10 minutes.
Remove from oven and garnish with fresh parsley as desired. Serve hot