Classic Beyond Beef Shepherd's Pie
Enjoy this my plant based rendition of shepherd's pie. This meat and potato pie is made with beyond beef, carrots, peas and onions in a savory gravy and topped with creamy mashed potatoes. This will comfort you on any night of the week guaranteed.
Equipment
- Instant Pot
- Pie Pan
Ingredients
Mashed Potatoes
- 6 Yukon Gold Potatoes Diced
- 1 Cup Vegetable Stock
- 2 Tbsp Butter I use plant based Miyoko
- 1/4 Almond Milk
- 1/2 Tsp Salt and Pepper
Meat Mixture
- 1 Tbsp Avocado Oil
- 1 Yellow Onion Diced
- 1 Large Carrot Peeled and Diced
- 1/2 Cup Frozen Peas
- 2 Garlic Cloves Minced
- 1 Lbs Ground Meat or Meat Sub I used Beyond Beef Ground Meat
- 2 Tbsp Flour I used All Purpose Gluten Free Flour
- 1 Cup Vegetable Stock
- 2 Tbsp Worcestershire I used The wizards gluten free brand
- 2 Tbsp Tomato Paste
- 1 Tbsp Thyme Dried or Fresh
- 1 Tsp Salt and Pepper
Instructions
Mashed Potatoes
- Start by peeling and chopping potatoes.
- Add 1 cup of vegetable stock and potatoes to Instant Pot. Turn on 7 minutes Manual. Quick Release.
- When potatoes are done. Add in butter, milk and salt and pepper and blend until smooth.
Meat Mixture
- Preheat oven to 400 degrees.
- In a large saute pan add in oil.
- Add in diced yellow onion, carrots and garlic. Saute for 2 minutes and add in ground meat. Break up and cook until browned. Around 5 minutes.
- Mix in tomato paste and worcestershire.
- Add in flour to thicken sauce.
- Add in broth and thyme. Stir until sauce thickens.
- Finally add in the peas and season with salt and pepper.
Assembly
- In a large Pie Pan add in meat mixture. Even it out.
- Next top with mashed potatoes. Evenly spread over the meat mixture.
- Place in oven for 30 minutes.
- When pie is done, remove and place on cooling rack.
- Let cool for 10 minutes and serve.