Shepherd’s Pie

Ingredients

  • 1½ pound potatoes, peeled & quartered

  • 2 ounces smart balance butter (for potatoes)

  • ½ cup oat milk

  • Salt & white pepper to taste

  • 15oz cooked corn cut from the cob (or 15oz can)

  • 2 tablespoons smart balance butter (for filling)

  • 2 medium onions diced

  • 2 tablespoons all-purpose flour

  • 1 tablespoon vegetable bullion

  • 2 cups of water

  • 2 tablespoons marsala wine

  • 3 tablespoons Worcestershire sauce

  • 1 quart of ground grain meat (recipe available here)

Directions

  1. Preheat the oven to 425 degrees F.

  2. Peel the potatoes and quarter. Place in a medium saucepan and cover with cold water. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer, and cook until fork-tender, approximately 10 to 15 minutes.

  3. Drain water and put back on the stove to allow the remaining water to evaporate. Add the butter, milk, salt & white pepper. Mash until smooth. Taste and re-season as necessary. More milk may be needed to smoothen the texture.

  4. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium-high heat. Once the oil shimmers, add the onion and saute just until they begin to take on color, approximately 3 to 4 minutes.

  5. Add the vegetable bullion and flour and stir to incorporate. Deglaze with water and stir vigorously to limit any lumps. Season with the marsala wine and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer until the sauce is thickened slightly.

  6. Add the grain meat and stir together.

  7. In a restaurant third pan, layer the meat mixture, corn and mashed potatoes. Use a rubber spatula to even the mix and ensure each layer is covered.

  8. Bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.