Impossible Foods Shepherd's Pie Recipe made with Impossible Burger Simple Ground Beef Recipes

Comfort Food

Original Impossible™ Cottage Pie Recipe

4 Servings

17 Ingredients

By Chef Traci des Jardins

Traci des Jardins

80’ Total time=70’ Cooking + 10’ Preparation

This comforting plant-based shepherd's pie features Impossible Ground Beef Meat From Plants cooked with onions, garlic, mushrooms, carrots, celery, and potatoes to make a hearty and delicious meal. Soy sauce, a non-traditional ingredient, adds umami. Original Impossible Shepherd's Pie still showcases all the classic flavors of the traditional British dish, but with an Impossible twist.

This mult-component and multi-step dish is all worth it in the end. Each forkful delivers the softness and creaminess of mashed potatoes, the savory meatiness of the the Impossible Meat, the light sweetness of the vegetables, and the umami of the mushrooms. It's the perfect meal for a family, or to take with you as your shining dish at a potluck. We hope you love it as much as we do!

This recipe is made with Impossible™ Beef Mince Made From Plants

Where to buy

Let's GetCooking

17 Ingredients

12 oz Impossible™ Beef Made From Plants
Russet Potatoes (or sub for 4 ½ cups Instant Mashed Potatoes), 2 Pounds
White mushrooms, 8 Ounces
1 Yellow onion
3 cloves Garlic
1 large carrot
1 stalk celery
Fresh or frozen peas, 1 Cup
Fresh Parsley, 1 Cup
2 tbsp Vegetable oil
2 tbsp Soy Sauce
1 cup Vegetable Stock
Butter (1 stick) or plant-based butter, 4 Ounces
Milk or plant-based milk, 0.5 Cup
Small Bag Potato Chips, crushed (optional), 1.5 Ounce
Kosher Salt, divided plus additional to taste, 3.5 Teaspoons
Fresh Black Pepper, to taste

How to prepare

Step 1: COOK THE POTATOES

Preheat your oven to 400℉. Peel and cut the potatoes into 2 inch chunks. Place the potatoes into a pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook for about 20 minutes or until cooked through.

Step 2: PREPARE THE VEGETABLES

While the potatoes are cooking, rinse and thinly slice the mushrooms, peel and dice the onion, peel and finely chop the garlic cloves, and finely dice the onion, carrot, and celery. Set aside. Wash and chop half of the parsley leaves and reserve the other half of remaining sprigs for garnish.

Step 3: COOK THE IMPOSSIBLE BEEF

Place a sauté pan over medium high heat and add 1 tablespoon of vegetable oil into the pan. When the pan is very hot, add the Impossible Beef and break into pieces, allow to brown in the pan for about 2-3 minutes. Season with 1 ½ teaspoons Kosher salt and fresh pepper. Then stir the Impossible Beef with a flat spatula, scraping the bottom of the pan, and continue cooking and browning until little red is still showing, around 5 minutes. Remove from the pan and set aside on a dish.

Step 4: COOK THE FILLING

Reduce the heat to medium, and add remaining 1 tablespoon oil, and the mushrooms, to the pan. Season the mushrooms with a pinch of Kosher salt and pepper, cook for about 2 minutes or until the mushrooms have released their liquid. Once the liquid reduces completely, add the onions, garlic, carrots, and celery and cook until soft, about 6-10 minutes. Add the soy sauce, vegetable stock and peas, and bring to a boil. Add the cooked Impossible Beef and the chopped parsley. Set aside.

Step 5: MAKE THE MASHED POTATOES

Mash the cooked, hot potatoes in a mixing bowl with a masher, a hand mixer, a ricer, or a food mill. Heat the milk in a microwave for 30 seconds or in a pan on the stove top, add to the potatoes, and then add the butter and season with 2 teaspoons Kosher salt. Mix until fully incorporated. Season to taste and add additional salt and freshly ground black pepper if needed.

Step 6: BAKE THE PIE

In a casserole dish, place the Impossible Beef mixture on the bottom and top with the mashed potatoes, spreading evenly. Bake in the preheated oven for 30 minutes. Remove from the oven, top with the crumbled potato chips and garnish with the reserved parsley sprigs. Serve while piping hot!