Impossible Meat Shepherd’s Pie is a vegetarian spin on a classic comfort food. Perfect for the cooler months, this savory cottage pie will satisfy all your cravings for this traditional UK dish.
You’re cozied up on your couch after a long day of work. Now, you’re left wondering the age-old question of what’s for dinner tonight?… Well, I’ve got you covered.
Impossible Meat Shepherd’s Pie is the perfect main dish for your family dinner tonight. With a few simple steps, you can have a completely from-scratch, nutritious, delicious meal prepared.
This shepherd’s pie is life-giving in those colder months, during late fall and winter, where we need something super comforting and warm to savor as we gather around the dinner table with the family.
The best part is that leftovers (if there are any left at all!) are almost even more delicious as the flavors have more time to marinate together.
I come back to this dish when I need something cozy and simple. You can use it as a loose guide and not meticulously measure every last ingredient. You can use parsnips instead of potatoes if that’s what you have on hand. If you’re out of peas, use frozen corn instead. No carrots? Leave them out completely. Prefer parsley over thyme and rosemary? Go for it.
This Impossible Meat Shepherd’s Pie reminds me of a beef stew (minus the liquid) with all the vegetables and herbs that simmer alongside the plant-based “meat”. And the mashed potatoes… They are just so fluffy and rich! I could go on for days about this recipe…
Let’s get into the Impossible Meat Shepherd’s Pie.
What is Shepherd’s Pie?
Shepherd’s pie is a savory dish that originated in the United Kingdom (England, Scotland, Wales, Ireland). Popularized in the 1800s, this dish traditionally has ground beef with peas, carrots, and other vegetables and is simmered in broth with herbs before topping with mashed potatoes and baking it just long enough to form a golden brown, slightly crispy topping.
This vegetarian version of mine carries all the same flavors, but it instead uses the plant-based Impossible Beef for a hearty, flavorful meat alternative.
Why you should make Impossible Meat Shepherd’s Pie
Easy-to-follow recipe
Flexible ingredients/easy to make substitutions
You can walk away for a few minutes as the savoy pie bakes
Leftovers are the best
Impossible Meat Shepherd’s Pie
Tools You Need
Mixing bowl
Potato masher
Vegetable peeler
Wooden spoon or spatula
Measuring cups and spoons
Large saucepan
Deep pot
Cutting board and knife
Strainer
9×9 casserole baking dish
Garlic press, optional
Ingredients | Impossible Meat Shepherd’s Pie
For exact measurements, please see the recipe card at the end of this post.
Impossible plant-based meat – I use this brand because I like the texture and flavor best.
Carrots – Shredded or finely chopped carrots are best for this recipe.
Onions – Use yellow or white onions, chopping them into small pieces that get sautéd into the “meat” mixture.
Garlic – Crush or mince garlic and add this toward the end of the meat browning in the pan.
Peas – Peas add color and flavor to this protein-packed meal. Frozen or fresh work best.
Chick’n bouillon cube – This adds lots of flavor to the dish.
Olive oil – I use this in the bottom mixture as it cooks on the stove.
Tomato paste – Tomato paste or ketchup work well in this recipe to add a nice little flavor.
Coconut aminos – This enriches the flavor, giving it a savory kick that is hard to replicate with anything else.
Thyme – I use dried thyme in my recipe. If you use fresh, add a bit more.
Rosemary – I use dried rosemary in this recipe. You can, however, use a fresh, chopped rosemary. Just use a bit more.
Salt – Salt enhances all the flavors of the dish. Use standard table or sea salt.
Black pepper – Fresh, cracked black pepper adds a bit of a kick that brings all the flavors together.
Yukon Gold potatoes – These buttery rich potatoes are recommended for making the mashed potatoes. You can also use a russet or even sweet potato if you’re feeling adventurous.
Sour cream – Use regular or light sour cream to add a slight tang to the mashed potatoes.
Butter – I love to use real Irish butter in the mashed potatoes. It adds richness and buttery flavor to this topping.
How to Make Impossible Meat Shepherd’s Pie
Start by scrubbing and peeling the potatoes. Cube the potatoes on a cutting board into about ½-inch size pieces.
In a deep pot, add the potatoes and cover with water. Place onto the stovetop on high heat to bring to a boil. Reduce heat a little, but continue to boil the potatoes until tender, for about 20-25 minutes total.
Once potatoes are tender, drain the water off. Then, pour them into a mixing bowl and use a potato masher to mash them smooth with the sour cream, salt, and butter. Set aside.
Meanwhile, begin dicing the onions and carrots into small pieces.
Then begin the “meat” mixture. Heat the olive oil in a large saucepan on medium heat. Start browning the Impossible meat, along with the onions and carrots. Stir every minute or so.
When the meat is almost done, add the crushed/minced garlic and the peas.
Turn the heat down to a simmer, on medium-low heat, adding in the water and chick’n bouillon cube. The cube will dissolve once it starts simmering. Stir as this happens.
Add in the herbs, tomato paste, coconut aminos, and salt and pepper. Let simmer on low as most of the liquid cooks out (this should take less than 5 minutes). Then remove from heat.
As the “meat” mixture is set aside to cool, preheat the oven to 400ºF.
Pour the “meat” mixture into a 9×9 casserole dish. Spread the mashed potatoes on top in an even layer.
Bake for 30-35 minutes until a nice golden brown color and crisp edges show.
Let cool for 15 minutes before serving.
Tips for success | Impossible Meat Shepherd’s Pie
If you’re short on time, you don’t have to bake this dish. Instead, simply dish the “meat” mixture onto a plate and then add the mashed potatoes on top before serving. …but it is amazing with the slightly crispy mashed potato crust, which is why baking is recommended.
Prevent your Impossible Meat Shepherd’s Pie from sinking by ensuring most liquid in the mixture has cooked out before adding it to the bottom of the casserole dish. Potatoes should be thick and fluffy before adding them on top.
More Plant-Based Recipes
Easy, Healthy Smoothie Recipes
Vegetarian Fried Rice with Tofu
Impossible Meat Vegetarian Chili
Easy Vegetarian Stuffed Peppers
The Vegetarian Breakfast Casserole You Need
Impossible Meat Shepherd’s Pie
Equipment
- mixing bowl
- potato masher
- vegetable peeler
- wooden spoon or spatula
- measuring cups and spoons
- large saucepan
- deep pot
- cutting board and knife
- strainer
- 9×9 casserole baking dish
- garlic press optional
Ingredients
Meat Mixture
- 12 oz package Impossible plant-based meat
- 1/3 cup shredded or chopped carrots
- 1/2 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 2/3 cup peas
- 1 chick'n bouillon cube
- 1/2 cup water
- 2 tbsp olive oil
- 2 tbsp tomato paste or ketchup
- 2 tbsp coconut aminos or soy sauce
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- salt to taste
- cracked black pepper to taste
Mashed Potatoes
- 2 lbs Yukon Gold potatoes
- 1/2 cup sour cream
- 2 tbsp butter
- salt to taste
Instructions
Mashed Potato Topping
- Start by scrubbing and peeling the potatoes. Cube the potatoes on a cutting board into about ½-inch size pieces.
- In a deep pot, add the potatoes and cover with water. Place onto the stovetop on high heat to bring to a boil. Reduce heat a little, but continue to boil the potatoes until tender, for about 20-25 minutes total.
- Once potatoes are tender, drain the water off. Then, pour them into a mixing bowl and use a potato masher to mash them smooth with the sour cream, salt, and butter. Set aside.
Meat Mixture Bottom Layer
- Meanwhile, begin dicing the onions and carrots into small pieces.
- Then begin the “meat” mixture. Heat the olive oil in a large saucepan on medium heat. Start browning the Impossible meat, along with the onions and carrots. Stir every minute or so.
- When the meat is almost done, add the crushed/minced garlic and the peas.
- Turn the heat down to a simmer, on medium-low heat, adding in the water and chick’n bouillon cube. The cube will dissolve once it starts simmering. Stir as this happens.
- Add in the herbs, tomato paste, coconut aminos, and salt and pepper. Let simmer on low as most of the liquid cooks out (this should take less than 5 minutes). Then remove from heat.
- As the “meat” mixture is set aside to cool, preheat the oven to 400ºF.
- Pour the “meat” mixture into a 9×9 casserole dish. Spread the mashed potatoes on top in an even layer.
- Bake for 30-35 minutes until a nice golden brown color and crisp edges show.
- Let cool for 15 minutes before serving.
