| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 5 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 carrots, finely diced (3/4 cup)
- 2 stalks celery, finely diced (3/4 cup)
- 1 medium onion, finely diced (1 1/2 cups)
- 1 pound ground beef substitute or lean ground beef (90/10 ratio)
- 2 tablespoons all-purpose flour
- 1 cup porter beer, at room temperature
- 1 cup vegetable stock, warmed
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 tablespoon Worcestershire sauce (see Cook’s Note)
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Pepper Jack Mashed Potatoes, recipe follows
- 3 large russet potatoes, peeled and coarsely diced (about 2 pounds or 5 cups total)
- Kosher salt
- 2/3 cup sour cream
- 4 ounces cream cheese
- 4 ounces pepper Jack cheese, shredded
- Coarsely ground black pepper
- 1/2 bunch scallions, greens only, sliced
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a large cast-iron skillet set over medium heat. Add the carrots, celery and onions, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. If using ground beef substitute, cook until warmed through, about 2 minutes. Sprinkle the flour over the top and cook, stirring, until the flour flavor cooks off, about 1 minute. Whisk in the porter and stock, scraping up the browned bits from the bottom of the skillet, until combined. Stir in the corn, peas, Worcestershire, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 3 to 5 minutes. Remove from the heat and season with salt and pepper.
- Fill five 5-inch cast-iron skillets halfway with the filling. Top with the mashed potatoes and spread evenly. Alternatively, use a 10-inch cast-iron skillet and fill halfway with the filling and top with the mashed potatoes. Place the skillets on a rimmed baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 30 minutes.
- Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the sliced scallions and enjoy!
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 809 |
| Total Fat | 49 g |
| Saturated Fat | 25 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 31 g |
| Cholesterol | 150 mg |
| Sodium | 1450 mg |
Reviews
Best shepherds pie I’ve made or eaten. Just a hint of heat without being too spicy. Flavors are perfect, so easy to make. This was a household hit! Will make again!
I know she states can be frozen. But can this be made day prior and kept in fridge?
This is my husband‘s favorite”shepherds” pie I also used a bottle of Guinness, but followed the recipe to a T
After a request from my kids to do a shepherds pie, I read through all the recipes and settled on this one—and I’m so glad I did. The only change I made was to add Guinness instead of porter to the beef and tofutti cream cheese and sour cream to the potatoes as I don’t mix meat and dairy. I doubled the recipe for my hungry crew and baked it in a 13×9 disposable aluminum pan. Came out perfect! The red pepper flakes added just the right heat to the meat which was rich and flavorful. The potatoes had just the right tang to complement the meat. Rave reviews (even from my one very picky eater) and I will definitely be adding this to my rotation. I may try it with Beyond beef next time.
This was wonderful will definitely make this again, thank you
Very good, cut back on the stock used a bottle of Porter, Guinness . Wife loved it.
Wonderful and very simple. I made mine in one large cast iron pan. I decided not to use the red pepper flakes because I can’t do spicy stuff and it was delicious!!
What in the world is porter beer?
This was sooooooo good! I took this to a Christmas dinner party and everyone loved it! Thanks for a wonderful meatless version of Shepherds Pie.
To me Shepard’s Pie is like Meatloaf…made with whatever you have on hand and always delicious! No sense in getting all neurotic and nit picky over the name! This is a great recipe and so easy to follow! I had a Goose Winter Ale and unsalted beef broth on hand. It turned out delicious and those potatoes are amazing. We love the spice so I used the habanero jack cheese I had in the fridge. We will definitely make this again!