Vegetarian Shepherd's Pie

I've been vegetarian for over a decade now, and one of my favorite things to do as a chef is take classic recipes - like Shepherd's Pie - and swap out the meat for plant-based alternatives. Despite the acceptance and push toward vegetarian and vegan diets in recent years, I think there's still an underlying misconception that flavorful, robust meals can't be achieved without meat. The good news is, that's entirely untrue -- and this comforting, filling, hearty dish is here to prove it.

Luckily, brands like Impossible Foods and Beyond Meat have come out with some fantastic plant-based alternatives that truly emulate the flavor and texture of meat. For this particular recipe, a higher fat content is needed to achieve that rich, unctuous flavor that ground beef would lend for a Shepherd's Pie filling, so I opted for the Impossible Beef Burger Ground.

This recipe is simple, whips up rather quickly and the best part? The flavor gets even better the next day, so it's perfect for make-ahead meals or as leftovers days after - if it lasts that long!
Enjoy! -KM
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INGREDIENTS ~ yields 4-6 servings

• 2 tablespoons olive oil
• 1 small (yellow or white) onion, diced
• 1 clove garlic, minced
• 1 (12oz) package Impossible Burger Beef Ground
• 1 (8oz) can tomato sauce
• 1/3 cup vegetable stock
• 2 teaspoons apple cider vinegar
• 1 (10oz) bag of frozen veggie mix (peas, corn, carrots)
• 3 Russet potatoes, peeled and cubed 
• 6 tablespoons salted butter (I love using Kerry Gold)
• 1/2 cup Greek yogurt
• 1 cup Dubliner cheese (or any aged cheddar), shredded
• 1 spring onion, sliced

METHOD

• Preheat oven to 375 degrees F. 
• In a large pot of salted, boiling water, cook potatoes until easily pierced with a fork. Drain and set aside.
• [FILLING]: In a medium sauté pan, heat olive oil over medium-high heat. Add the diced onion and garlic; sauté until translucent and fragrant. Add the Impossible Beef, sprinkle with salt and pepper and cook until golden.
• Add the tomato sauce, stock and vinegar to the "meat" mixture. Cook down slightly. Add the frozen veggies and cook another 3-5 minutes. Taste and add salt & pepper, as needed. Place filling in baking dish and aside. 
• [MASHED POTATOES]: Add cooked potatoes to a bowl. Season generously with salt & pepper. Add 4 tablespoons of the butter and yogurt. Mash until combined. Add 1/2 cup of the cheese and mix once more.
• Spread potatoes over the filling. Top with the remaining 2 tablespoons of butter and 1/2 cup of cheese. 
• Bake about 30 minutes or until top is golden and sides are bubbly. Top with spring onion and dig in.

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