Beyond Meat’s Vegan Shepherd’s Pie: A Filling, Plant-Based Take on a Traditional Recipe
Shepherd’s pie’s rich filling and creamy mashed potato topping make it a beloved classic comfort food that appeals to people all over the world. Although lamb or beef are used in the classic form, plant-based diets can still enjoy the hearty, warming flavours. We can prepare a tasty vegan shepherd’s pie that everyone will love by replacing the meat with Beyond Meat, a plant-based protein renowned for its savoury flavour and comforting texture. This dish is ideal for any occasion, regardless of your dietary restrictions, whether you’re vegetarian, vegan, or trying to reduce your meat intake.
In this post, we’ll show you how to prepare this plant-based, flavourful shepherd’s pie using Beyond Meat and show you how to alter it to suit your preferences.
Why Opt for Vegan Shepherd’s Pie from Beyond Meat?
Because Beyond Meat tastes and feels very similar to typical meat, it has gained popularity as a plant-based culinary option. Because of this, it’s a great substitute for lamb or beef in shepherd’s pie. Beyond Meat is a great addition to this recipe for the following reasons:
- Texture: Beyond beef mimics the bite and consistency of ground beef with a meaty texture that holds up nicely when cooked. This is the secret to getting the filling, substantial base that makes shepherd’s pie so iconic.
In order to achieve the same level of flavour that ground beef or lamb would typically offer, you don’t need to use as many seasonings because Beyond Meat is seasoned with a blend of herbs and spices. - Plant-Based Protein: Beyond Meat is a rich source of plant-based protein, which makes this shepherd’s pie not only tasty but also nourishing.
Sustainability: The environmental advantages of Beyond Meat are well-known. This meal is a fantastic choice for anyone who are attempting to eat more sustainably because using it in your cooking can help lessen the environmental impact of animal agriculture.
Given these advantages, it’s no surprise that Beyond Meat has emerged as a popular ingredient in numerous plant-based recipes, such as this vegan shepherd’s pie!
Here’s a recipe card for Vegan Shepherd’s Pie with Beyond Meat:
| Category | Ingredients |
|---|---|
| For the filling | 2 tbsp olive oil |
| 1 onion, finely chopped | |
| 2 carrots, peeled and diced | |
| 2 celery stalks, diced | |
| 2 cloves garlic, minced | |
| 2 cups mushrooms, sliced (optional) | |
| 1 pack (12 oz) Beyond Meat Ground | |
| 4 cups vegetable broth | |
| 2 tbsp tomato paste | |
| 1 tbsp soy sauce or tamari | |
| 1 tsp smoked paprika | |
| 2 tsp dried thyme | |
| 2 tsp dried rosemary | |
| 2 bay leaves | |
| Salt and pepper to taste | |
| 1 cup frozen peas | |
| For the mashed potatoes | 1 kg floury potatoes (such as Russet or Maris Piper) |
| 2 tbsp vegan butter | |
| ½ cup plant-based milk (such as almond or oat milk) | |
| Salt and pepper to taste |
Instructions
| Step | Instructions |
|---|---|
| 1. Prepare the filling | Heat olive oil in a large pan over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and mushrooms (if using) and cook for 5 more minutes. Add Beyond Meat and cook for 5-7 minutes, stirring occasionally until browned. |
| Stir in vegetable broth, tomato paste, soy sauce, smoked paprika, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer for 25-30 minutes. Season with salt and pepper. Stir in peas, then cook for 5 more minutes. Remove bay leaves. | |
| 2. Make the mashed potatoes | Peel and chop potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with vegan butter and plant-based milk. Season with salt and pepper. |
| 3. Assemble the pie | Preheat oven to 200°C (400°F). Transfer the filling to a baking dish. Spoon mashed potatoes over the top, spreading evenly. Score the top with a fork. Bake for 20 minutes until golden brown. |
| 4. Serve | Let the pie cool for a few minutes before serving. Enjoy! |
Tips & Variations
Make-ahead: You can prepare the pie in advance and store it in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 25-30 minutes.
Add extra veggies like parsnips, butternut squash, or spinach for more flavor and texture.
For a gluten-free version, ensure your soy sauce or tamari is gluten-free.
Essential Components of Beyond Meat’s Vegan Shepherd’s Pie
1. Ground Meat That Goes Beyond Meat
In the filling, this plant-based protein is the main attraction. With its savoury, meaty basis that complements vegetables and seasonings, the Beyond Meat ground version is ideal for this recipe.
Vegetables
A variety of veggies gives the filling depth, taste, and colour. Classic options like celery, carrots, and onions offer depth and sweetness, while peas and mushrooms offer earthiness and structure.
3. Spices and Herbs
Use savoury seasonings like garlic, soy sauce, and smoky paprika, as well as aromatic herbs like thyme, rosemary, and bay leaves, to season the filling. The meal has a rich, warming umami flavour from these ingredients.
4. Patties Mashed
The pie’s savoury interior is perfectly complemented by the creamy mashed potatoes on top. For a creamy, fluffy mash, choose floury potatoes such as Maris Pipers or Russets. Replace the dairy with plant-based milk and butter for a dairy-free alternative.
5. Broth Made with Vegetables
Vegetable broth helps make the filling wet and cohesive while also adding flavour. Depending on your tastes, you can use homemade or store-bought vegetable broth.
Beyond Meat Recipe for Vegan Shepherd’s Pie
Substances
Regarding the filling:
Two tablespoons of olive oil; one finely chopped onion; two peeled and diced carrots; two celery stalks; and two minced garlic cloves
Two cups of sliced mushrooms (optional)
One pack, or roughly 12 ounces Past Meat Ground
Two tablespoons of tomato paste and four cups of vegetable broth
One tablespoon of tamari or soy sauce
One teaspoon of smoked paprika
Two teaspoons of dried thyme, two teaspoons of dry rosemary, and two bay leaves
To taste, add salt and pepper. One cup of frozen peas
For the potatoes that are mashed:
One kilogramme of floury potatoes, as Maris Piper or Russet
2 tablespoons of vegan butter
A quarter cup of plant-based milk, like oat or almond milk
To taste, add salt and pepper.
Guidelines
First Step: Get the Filling Ready
1. Warm the oil: Heat the olive oil in a big skillet over medium heat. Add the celery, carrots, and chopped onions. The vegetables should be softened after 5 to 7 minutes of sautéing.
- Add the garlic and mushrooms: Toss in the pan with the minced garlic and, if using, the sliced mushrooms. Continue to sauté until the mushrooms begin to brown and shed their moisture, about 5 more minutes.
- Prepare the Beyond Meat: Put the ground Beyond Meat onto the skillet. Using a spoon, break it up, then heat it for 5 to 7 minutes, stirring now and again, until it’s browned and cooked through.
Add the vegetable broth, tomato paste, soy sauce (or tamari), smoked paprika, thyme, rosemary, and bay leaves. Season and simmer. Bring to a boil, then lower the heat and simmer until the veggies are soft and the sauce has thickened, about 25 to 30 minutes.
- Incorporate peas: Add the frozen peas and simmer for an additional five minutes. Use salt and pepper to taste and adjust the seasoning.
Making Mashed Potatoes Step 2:
First, bring the potatoes to a boil. Cut the potatoes into uniform pieces after peeling them. Bring them to a boil in a pot of salted water. The potatoes should be fork-tender after 15 to 20 minutes of cooking.
- Mash the potatoes: After draining, put the potatoes back in the pot. Mash until smooth and creamy after adding the plant-based milk and vegan butter. To taste, add salt and pepper.
Preheat the oven: Step 3: Assemble the Pie
1. Set the oven temperature to 200°C (400°F).
- Lay the filling: Evenly distribute the Beyond Meat and veggie filling in a baking dish.
- Add mashed potatoes on top: Using a spatula, evenly distribute the mashed potatoes on top of the filling. Score the tops of the potatoes with a fork for a rustic look.
The dish should be baked for approximately 20 minutes, or until the mashed potatoes are golden brown and have a little crunch on top.
Step 4: Serve
Before serving, allow your vegan shepherd’s pie to cool for a few minutes after taking it out of the oven. This facilitates portion cutting and lets the filling set. Enjoy it hot out of the pot!
Hints and Modifications
Feel free to add additional vegetables to the filling. For example, this recipe works well with parsnips, turnips, or even spinach.
Gluten-Free: Make sure your tamari or soy sauce is gluten-free if you require a gluten-free version. You can eat this pie without worrying about gluten because Beyond Meat is naturally gluten-free.
Add a splash of hot sauce or a sprinkling of chilli flakes to the filling if you prefer a little spiciness.
- Make ahead: This dish can be made ahead of time and kept in the refrigerator for up to three days. Just put it in the oven at 180°C (350°F) for 25 to 30 minutes to reheat it thoroughly.
Wrap-up
For anyone who like a filling, plant-based supper, this vegan shepherd’s pie with Beyond Meat is the ideal. All of the flavours you would expect from this classic dish are present in the savoury Beyond Meat filling, which is served with velvety mashed potatoes, but it is all vegan. It’s tasty, nourishing, and adaptable enough to be served as a holiday meal, a family supper, or even on a casual evening.
This recipe is sure to become a staple in your rotation, regardless of whether you’re new to plant-based eating or an existing lover of Beyond Meat. It’s the ideal illustration of how vegan food can be satisfying and tasty without sacrificing flavour!
