Plant Based Pub-Style Shepherd’s Pie with White Cheddar & Thyme Mashed Potatoes
No matter the weather, we firmly believe that there’s nothing better than homey, comforting classics that warm you from the inside out. The base of our Zesty version is a rich, tomatoey beyond meat filling chock-full of fresh veggies & herbs topped with creamy, thyme-flecked mashed potatoes sprinkled with cheese then broiled to create an irresistibly cheesy crust. It all bakes up, easy as pie!
| Nutrition | PER SERVING |
|---|---|
| Calories | 830 kcal |
| Fat | 53.0 g |
| Protein | 39.0 g |
| Carbohydrate | 51.0 g |
| Sodium | 970 mg |
fresh ingredients
IN THE KIT
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12 ozbeyond meat
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4 ozcarrots
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10 ozpotatoes
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8 ozplant based shredded cheddar
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2 oztomato paste
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4 ozveggie stock/base blend
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1⁄2 ozflour
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1 ozhouse seasoning
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4 ozplant based cream
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2 ozDF butter blend
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2 ozcelery
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1 ozfresh thyme
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1 ozparsley
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2 ozgarlic/shallot blend
Not Included
Olive oil
Salt & pepper
Kitchen Items Needed
Peeler
Medium pot
Potato masher
Strainer
Medium pan (ovenproof preferred) for 2 portions/Large pan (ovenproof preferred) for 4 portions
Oven proof dish
cook along
INSTRUCTIONS
Prep
Dice potatoes into ½-inch pieces;
Strip thyme leaves from stems; roughly chop leaves;
Trim, peel, & halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons;
Finely dice celery;
Remove leaves from stems & roughly chop.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil & cook until tender, 15-20 minutes. Drain & return potatoes to pot. Mash with sour cream, dairy-free butter blend & chopped thyme until smooth & creamy, adding splashes of water as needed. Season generously with salt & pepper. Keep covered off heat until ready to serve.
While potatoes cook, heat a drizzle of oil in pan over medium-high heat. Add carrot; season with salt & pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, garlic/shallot, & another large drizzle of oil; season with salt & pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. If veggies begin to brown too quickly, add a splash of water.
Add beyond meat & house seasoning to pan with veggies. Cook, breaking up meat into pieces, until browned & cooked through, 4-6 minutes. Add tomato paste & flour; cook, stirring, until thoroughly combined, 1 minute.
Pour in stock/base blend into pan with beyond meat mixture & bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Taste & season with salt & pepper if needed. Transfer mixture to a baking dish unless you are using an ovenproof pan.
Turn broiler to high. Top meat filling with an even layer of mashed potatoes, leaving a 1-inch border around edge of pan. Evenly sprinkle with diary free cheese. Broil until browned, 3-4 minutes. Watch carefully to avoid burning. Serve directly from pan/dish, sprinkling fresh parsley on top.