VEGETARIAN RECIPE

Ready in 1.5 hours

Serves 6 people

Ingredients

The Potatoes

• 5 Potatoes
• 1 tsp Extra Virgin Olive Oil
• 2 Tbsp Vegan Butter (I prefer Earth Balance)
• 1 Clove grated Garlic
• 2 Tbsp Vegan Yogurt (plain)
• 2-3 Tbsp Milk (or coconut milk)

The Filling

• 1 Zucchini
• 2 Carrots
• 4-5 Green Onions
• 6-7 mushrooms
• 1 tsp fresh finely chopped Rosemary
• 3-4 fresh chopped Sage Leaves
• 1 Celery Stick
• 2-3 Cloves of grated Garlic
• 1 package of Impossible Meat
• 1-2 tsp Red Wine
• 1 Lime
• 1 tsp Cumin
• Smoked Paprika (to taste)
• Salt and pepper (to taste)
• 1-2 Tbsp Olive Oil (for cooking)
• Earth Balance (for 
• Shredded Cheddar (enough to top before baking) can be substituted with Vegan Cheese

Preparation

• The Potatoes: 
  • Peel and chop potatoes into medium sized cubes. Add chopped potatoes to a medium pot, and fill with water until water is covering all the potatoes.
  • Heat pot over medium-high heat until water is boiling. Cover pot with a lid and reduce heat to low for about 10 minutes or until potatoes are fork tender.
  • Drain potatoes and add to a large mixing bowl. Add olive oil, vegan butter, garlic, vegan yogurt, and milk. Smash potatoes until desired mashed potato consistency.
• The Filling: 
  • Preheat oven to 350 degrees.
  • Grease a large baking dish with Earth Balance (or any other vegan butter)
  • Heat a large pan over medium heat with a large drizzle of oil. Once oil is hot, add Impossible Meat. Break up “meat” in pan and add salt, pepper, cumin, rosemary, sage, and smoked paprika. Mix meat with seasonings until well incorporated, and continue to turn meat occasionally as to brown all parts. Add more oil as needed. 
  • Finely chop green onions and add to the “meat” mixture. 
  • Add garlic to the pan.
  • Chop celery and mushrooms and add to the pan. Once mushrooms have softened, add wine to deglaze the pan.
  • Grate zucchini and carrots, and add to the pan. Once carrots and zucchini have cooked enough to soften (only about 2-3 minutes), remove pan from the heat.
  • Zest and juice a lime, and add to the pan and stir into mixture.
  • Add contents of mixture to greased baking dish and spread evenly along the bottom of the dish. Add mashed potato mixture on top of “meat” and veggie mixture, and smooth evenly on top (it is easiest to spoon dallops of potatoes evenly around the top so spreading potatoes is more smooth). Run a fork across the top of the potatoes to create peaks. Sprinkle cheese evenly across the top of the potatoes.
  • Once oven is preheated, place baking dish inside oven for about 15-30 minutes (or until cheese is melted and begins to brown).
  • When the Impossible Shepherds Pie is done, serve and enjoy.