Shepherd's Pie with Edamame Beans

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 372, total fat 17 G., saturated fats 9 G., proteins 10 G., carbohydrates 46 G., fiber 5 G., cholesterol 66 mg, sodium 1048 mg, sugar 5 G.

"The secret to this recipe is frying the meat substitute to develop a caramelized flavor and texture. Then it's all topped with mashed potatoes!" says Damaris Phillips of her vegetarian shepherd's pie, which can easily be transformed into a traditional meat dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Potato

3 large potatoes (about 900 g), peeled and cut into large cubes
3/4 cup sour cream
1 large egg
Half a bunch of green onions, green part only, thinly sliced

Filling

4 tablespoons unsalted butter
2 carrots, finely diced
2 stalks of celery, finely diced
1 onion, finely diced
450 g of ground beef substitute (such as soy)
2 tbsp. flour
1 cup of porter at room temperature
1 cup warm vegetable broth
0.5 cups frozen corn
0.5 cups frozen shelled edamame beans
2 tablespoons vegetarian steak sauce
1–2 tsp garlic powder
1/4 - 0.5 tsp red pepper flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: soy cutlets, potato, carrot, celery, dark beer, edamame beans, corn, sour cream, garlic powder

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Potato:

Place the potatoes in a large saucepan and cover with cold water. Season with salt and bring to a boil. Cook until the potatoes are tender, 12–14 minutes. Set aside 1 cup of the cooking liquid, drain the rest, and transfer the potatoes to a stand mixer fitted with a whisk attachment. Whisk together the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon of black pepper. Beat, adding the cooking liquid 1/4 cup at a time, until smooth, 2–3 minutes. Taste and adjust the salt if necessary. Add most of the green onions, reserving 1 tablespoon, and set aside.

Filling:

In a large cast-iron skillet, melt the butter over medium heat. Add the carrots, celery, onion, and beef substitute and cook until the vegetables are tender, 4–6 minutes. Sprinkle the flour over the top and cook until the flour flavor is absorbed, about 1 minute. Stir in the beer and broth until smooth. Stir in the corn, edamame, steak sauce, garlic powder, and red pepper flakes. Bring to a simmer and cook until the liquid has reduced by a third, 2–4 minutes. Remove from heat and season with salt and pepper.
Spoon the filling into six 4-inch cast-iron skillets (or ramekins), filling them halfway. Spread the mashed potatoes over the filling. Place the skillets on a baking sheet and bake until the mashed potatoes begin to brown and the sauce begins to bubble, 20–25 minutes. Sprinkle with the remaining green onions.

Meat:
For a meaty version, replace the soy mince with 450g of lean ground beef and fry for 5-7 minutes until cooked through.

Author of the recipe - Damaris Phillips is a chef and cooking show host.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Low-calorie dishes / Healthy dinners / Calorie content of prepared meals / Vegetarian dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / English cuisine

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