Shepherd's Pie Potatoes

Shepherd's Pie Potatoes




Prep Time: 20 Min
Cook Time: 1 Hour 20 Min +

Yields: 8 Stuffed Potatoes

WHAT YOU NEED

• 4 Large Russet Potatoes, scrubbed thoroughly
• 2 Tbsp. Unslated Butter
• 1 Small Onion, diced
• 2 stalks Celery, diced
• 340g Impossible Beef
• 1 C Frozen Mixed Vegetables
• 2 Tsp. Browning Sauce
• 1 Heaping Tbsp. AP Flour
• 1 C PC Brand Plant-Based Beef Broth
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Dried Thyme
• Sea Salt

MASH

• 1/4 C Whipping Cream, room temp
• 1 Tbsp. Unsalted Butter
• Salt & Pepper to Taste

EXTRAS

• 1/2 C Marble Cheddar, shredded
• 1 Package Vegetarian brown Gravy
• Fresh Chives - Garnish

DIRECTIONS

• Preheat oven to 400 F
• Pierce the potatoes several times with a fork and place them on a baking sheet. Drizzle them with vegetable oil and season them with sea salt & cracked pepper.
• Bake for an hour or until cooked thoroughly, flipping halfway. Remove from oven and let cool.
• At the 30 minute mark, begin your shepherds pie filling. Begin melting the butter along with the red pepper flakes and dried thyme in a skillet set to medium. Once heated, add the onion, celery, garlic, and a pinch of salt. Stir and cook 5 or so minutes before adding in the Impossible beef. Continue cooking until Impossible beef is nice and brown, breaking it up in to small crumbles as it continues to cook.
• Add the frozen mixed veggies and stir until the veggies have come to temp. Stir in the browning sauce followed by sprinkling in the flour. Continue to stir and cook another minute before pouring in the broth. Make sure to scrape the bottom of the pan for any flavour bits :)
• Let the broth come to a boil. Reduce heat to medium low, add the garlic & onion powder, a good pinch of salt, and cover for about 10 or so minutes. Remove cover and continue cooking until most of the liquid is absorbed and what's left is nice and thick. Remove from heat.
• Increase oven temp to 425 F
• Cut the potatoes in half lengthwise and carefully scoop the flesh into a mixing bowl making sure to keep those crispy skins in tact. Once all of the potatoes are scooped out, add the cream and butter to the bowl with the potatoes and mash until combined and creamy. Season with desired amount of salt and pepper.

• Divide the shepherd's pie filling between the 8 skins until they are all stuffed. Add your mash to a piping bag fitted with an open star tip. Pipe the mash on all of the potato skins until they are completely covered and place them back on to the same baking sheet they originally baked on. 
• Bake the potatoes for 15 minutes. Add 1 Tbsp. shredded marble to the top of each potato and return them to the oven for another 5 minutes until cheese is melted.
• Prepare the gravy according to package directions.
• For service, serve up a skin or two and drizzle with brown gravy. Finish with fresh chives and ENJOY!

HAPPY VEG