Shepherd's Pie using Impossible's Spicy Ground Sausage. This recipe is vegetarian, but I will list the easy ways to turn it Vegan.
The recipe is lightly adapted from Alton Brown's Shepherd's Pie.
* See notes to make this recipe Vegan
Filling:
1 1/2 LBS of Impossible Spicy Sausage
2 Medium Carrots diced small
1 Medium Onion diced small
2 Garlic Cloves minced
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1 Tbsp Fresh Thyme finely chopped
1 Tbsp Fresh Rosemary finally chopped
1 Tsp Salt
1 Tsp Fresh Ground Pepper
1 Cup Mushroom Broth (or any vegetarian beef flavored broth)
2 Tbsp Tomato Paste
2 Tbsp Flour
1 Tsp Worcestershire Sauce*
1 Tbsp Vegetable Oil
Mashed Potatoes:
1 1/2 LBS of Russet or Yukon gold potatoes
1/4 Cup grated Parmigiano Reggiano*
1/4 Cup Heavy Cream*
1/2 Cup (One Stick) Butter*
2 Tsp Salt
1 Egg Yolk*
Make it Vegan:
*Worcestershire can be substituted for either a Vegan version, or any kind of Aminos like Coconut Amino's or Bragg's.
*Egg Yolk - You can use an egg replacement like Just Egg or similar brand.
*Butter - You can obviously use any vegan butter of your choice, but be careful using any coconut oil-based butter, as some do impart a coconut flavor.
*Parmigiano Reggiano - you can sub a similar vegan cheese, nutritional yeast or omit this entirely.
*Heavy Cream - Any Vegan cream will do, but pay attention to consistency. If the substitute is too watery, it will affect the texture the potatoes and possibly make them more loose.
Step 1:
Preheat oven to 400F. Peel potatoes, cut into medium chunks, place in a pot and cover with cold water. Turn heat on high, once the water begins to boil, cook until fork tender, about eight to ten minutes.
Step 2:
In a large pot, heat oil over medium-high heat and then add carrots and onion. Sauté until onions are translucent and carrots are slightly soft, about five minutes. You're not looking to get your onions crisp or dark, so be sure to stir. Add garlic, cook for about a minutes and then add the sausage. Cook the sausage for about five minutes, stirring occasionally. Add flour, stir until combined and then add your herbs, tomato paste, broth, salt and pepper, stir and then cover over low heat for about ten minutes to thicken.
Step 3:
While the meat filling is simmering, make the mashed potatoes. I recommend using a potato ricer if you own one; it really makes the smoothest potatoes. If you don't have one, you can use a hand blender or a simple masher will do. Add potatoes, parmesan, butter, egg yolk, cream and salt to a large bowl or in the pot. Mash until smooth and creamy.
Step 4:
In a baking dish or oval casserole dish(you can really use any medium sized baking dish). Fill baking dish with meat and then scoop mashed potatoes on top. Using the back of spoon, gently and evenly spread the potatoes over the meat to cover completely, paying attention to the edges. If there are big gaps on the edges, the gravy will boil over. If you'd like to make the traditional lines, you can use a fork to create the lines on top. Place in a 400F oven for approximately forty minutes or until potatoes are golden brown. Allow to cool for about fifteen minutes before eating as this will be very hot.
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