Cheesy Impossible™ Shepherd’s Pie

Cooler weather means food that sticks to your ribs. Well, I guess you could have good rib-sticking food at any time. But, it just feels like food like this is made for fall. And you know what? I think Impossible Burger is a perfect vehicle to make this happen. The best thing about this dish (well, besides eating it) is the super cheesy crust. It’s so good…and literally a game changer (and you’re next  comfort food Fall favorite).”

Filling Ingredients:

• 2 packages of Impossible Burger (12 oz. each)
• 1/2 cup of diced bell pepper
• 1/2 cup of diced celery
• 1/2 cup of diced onion
• ½ cup of diced carrot
• 2 teaspoons of olive oil
• 1 teaspoon of Kosher salt
• 1/2 teaspoon of black pepper
• 1 good pinch of red pepper flakes
• 2 tablespoons of tomato paste
• 1 8-oz can of stewed tomatoes
• 1/4 cup of chicken stock*
• Chopped parsley, to garnish
• 1/2 teaspoon Garlic powder 
• 1/2 teaspoon Ground fennel 
• 1/2 teaspoon Onion Powder 
• 1 teaspoon Vegetable Bouillon 

For the Crust:

• 2 cups of rustic potatoes, peeled and cubed
• 1/4 cup of half and half
• 1 good pinch of salt
• 1 good pinch of pepper
• 1/2 stick of butter*
• 12-oz of white cheddar*

Steps:

1. Prep your ingredients
   1. Ingredients used: 
      1. 1/2 cup of diced bell pepper
      2. 1/2 cup of diced celery
      3. 1/2 cup of diced onion
      4. ½ cup of diced carrot
   2. Chop your bell pepper, celery, onion to prepare your filling
2. Create your filling 
   1. Ingredients used: 
      1. 2 packages of Impossible Burger (12 oz. each)
      2. 2 teaspoons of olive oil
      3. 1 teaspoon of Kosher salt
      4. 1/2 teaspoon of black pepper
      5. 1 good pinch of red pepper flakes
      6. 2 tablespoons of tomato paste
      7. 1 8-oz can of stewed tomatoes
      8. 1/4 cup of chicken stock*
      9. Chopped parsley, to garnish
      10. 1/2 teaspoon Garlic powder 
      11. 1/2 teaspoon Ground fennel 
      12. 1/2 teaspoon Onion Powder 
      13. 1 teaspoon Vegetable Bouillon 
   2. In a pan, saute and season your vegetables until they are half way cooked. Add your Impossible Burger and tomato paste. Cook on low to simmer for 20 minutes. The mixture will be thick and luscious.
3. Create your Potato Crust 
   1. Ingredient used: 
      1. 2 cups of rustic potatoes, peeled and cubed
      2. 1/4 cup of half and half
      3. 1 good pinch of salt
      4. 1 good pinch of pepper
      5. 1/2 stick of butter*
      6. 12-oz of white cheddar*
   2. Chop and boil your potatoes for 8-10 minutes until tender. After you strain and mash potatoes, add half and half, salt, pepper, butter and cheddar. Mix until smooth. 
4. Bake Your Shepherd’s Pie 
   1. Preheat your oven to 357 degrees. Take your filling and add your cheesy mashed potatoes on top. Smooth your mashed over the filling and place in the oven until golden brown. Garnish with chopped parsley and enjoy while warm.  

*Recipe can be altered to be completely plant-based by swapping out the following ingredients:

• 1/4 Cup of Vegetable Broth [instead of Chicken Stock] 

For the Crust:

• 1/2 stick of plant-based butter [instead of traditional dairy-based butter] 
• 12-oz of plant-based shredded cheese [instead of traditional dairy-based cheese] 

To purchase directly: http://buy.impossiblefoods.com.