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ORIGINAL IMPOSSIBLETM SHEPHERD'S PIE

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Impossible Foods Shepherd's Pie Recipe made with Impossible Burger Simple Ground Beef Recipes
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  • 4

    Servings
  • Not Too Tricky
  • 18

    Ingredients
  • 10 min

    Preparation
  • 70 min

    Cooking
  • 80 Total Time

    Total Time

The term “comfort food” gets thrown around a lot these days, but shepherd’s pie may be the perfect embodiment of it. We're not sure which shepherd first invented it, but we’re certainly grateful it exists. What’s more comforting than meat and potatoes combined in a harmonious casserole? A shepherd’s pie featuring meat made from plants, that’s what. This hearty Impossible Shepherd’s Pie showcases all the classic flavors one expects from this traditional flock-tending delicacy.

There are several steps during the actual cooking part, but it’s all worth it in the end. Plus, it’s all very easy. You can make things move along a little quicker by multitasking. Step one? Preheat your oven to 400F. While that’s going, prep and boil your potatoes. The potatoes take around 20 minutes to cook through, so you can pivot to prepping all the vegetables that will go inside your glorious shepherd’s pie. Once those tasks are complete, you’ll cook the Impossible™ Burger, cook the vegetables, combine them, and then mash up the potatoes.

Now it’s time to assemble the pie in your casserole dish. Spread the Impossible Burger and veggie mixture on the bottom of the dish, then add the mashed potatoes on top. Bake for 30 minutes, top with some crushed potato chips if you please, and garnish with parsley. You’ve done it: a warm, comforting, and filling meal, fit for 3-4 shepherds. Or non-shepherds. All are welcome to enjoy!

18 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Burger
  • 2 Pounds Russet Potatoes (or sub for 4 ½ cups Instant Mashed Potato)
  • 8 Ounces White mushrooms
  • 1 Yellow onion
  • 3 Cloves Garlic
  • 1 large carrot
  • 1 stalk celery
  • 1 Cup Fresh or frozen peas
  • 1 Cup Fresh Parsley
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons Soy Sauce
  • 1 Cup Vegetable stock
  • 4 Ounces Butter (1 stick) or plant-based butter
  • 1/2 Cup Milk or plant-based milk
  • 1 1/2 Ounce Small Bag Potato Chips, crushed (optional)
  • Salt and pepper to taste
  • Parsley Sprigs for Garnish
7 steps
  1. COOK THE POTATOES

    Ingredients used

    • 2 Pounds Russet Potatoes (or sub for 4 ½ cups Instant Mashed Potato)

    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. Also, preheat your oven to 400℉.

  2. PREPARE THE VEGETABLES

    Ingredients used

    • 8 Ounces White mushrooms
    • 1 Yellow onion
    • 3 Cloves Garlic
    • 1 large carrot
    • 1 stalk celery
    • 1 Cup Fresh Parsley
    • Salt and pepper to taste

    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.

  3. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounce Package Impossible Burger
    • 1 Tablespoon vegetable oil

    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 Burger 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 Burger 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.

  4. COOK THE FILLING

    Ingredients used

    • 1 Cup Fresh or frozen peas
    • 1 Tablespoon vegetable oil
    • 2 Tablespoons Soy Sauce
    • 1 Cup Vegetable stock

    Reduce the heat to medium and add remaining oil and the mushrooms. 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 the frozen peas and bring to a boil. Add back in the cooked Impossible Burger and the chopped parsley. Set aside.

  5. MAKE THE MASHED POTATOES

    Ingredients used

    • 4 Ounces Butter (1 stick) or plant-based butter
    • 1/2 Cup Milk or plant-based milk

    To 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.

  6. BAKE THE PIE

    Ingredients used

    • 1 1/2 Ounce Small Bag Potato Chips, crushed (optional)
    • Parsley Sprigs for Garnish

    In the small casserole dish, place the Impossible Burger 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 parsley sprigs. Serve while piping hot!

  7. SERVE, SHARE AND ENJOY

    Makes 3-4 servings.