Andrea's Shepherd's Pie with Mushroom Gravy


We recently served this for Thanksgiving and it just may become a tradition at Christmas as well. Even the Spiral House dogs, Sophie and Rocky, gobbled up their portions. The three secrets to this dish are Beyond Meat’s Beyond Beef product (a plant-based beef substitute), smoothly whipped mashed potatoes on top, and a generous drizzle of rosemary/shitake gravy made with lots of fresh rosemary.

Assemble the casserole a day ahead and refrigerate it if you like to make your holiday meal preparation that much easier. Then, all you need to do on the holiday itself is bake the shepherd’s pie for 45-60 minutes in a 350-degree Fahrenheit oven till bubbly. Pour some of the gravy on top when serving and place the remainder of the gravy in a bowl to the side of the casserole. (The Rosemary Mushroom Gravy was inspired by a recipe from the Catskill Animal Sanctuary’s Compassionate Cuisine program.)



For the Potato Layer

Russet Potatoes (peeled and cubed)
1⁄2 teaspoon
1⁄2 cup
Your Favorite plant-based, unsweetened milk (we used Silk organic unsweetened)
4 tablespoons
Earth Balance Buttery Stick (or your favorite vegan butter)
3 tablespoons
Worcestershire Sauce
3 tablespoons
Tamari Soy Sauce
Salt and Freshly-ground Pepper (to taste)

For the Rosemary Mushroom Gravy

4 tablespoons
Olive Oil
Large Yellow Onion (finely chopped)
2 1⁄2 tablespoons
Fresh Rosemary (finely chopped)
1⁄2 teaspoon
1 pound
Fresh Shitake Mushrooms (stems removed, caps finely sliced)
1⁄4 cup
Dry White Wine
4 cups
Vegetable Broth
2 tablespoons
All Purpose or Gluten-free Flour
1 tablespoon
Tamari Soy Sauce
1 tablespoon
Nutritional Yeast
4 tablespoons
Earth Balance Buttery Stick (or your favorite vegan butter)
Freshly Ground Black Pepper (to taste)

For Veggie Beef Layer

3 packages
Beyond Beef (defrost in the fridge the night before preparing or soak packages in hot water till defrosted when ready to prepare)
3 stalks
Celery (finely chopped)
Medium Yellow Onion (finely chopped)
6 cloves
large garlic (finely chopped)
3 tablespoons
Olive Oil
3 tablespoons
Whole-seed Dijon Mustard
2 cups
Butternut Squash (cut into 1-inch cubes)
1 teaspoon
Dried Sage
1 1⁄2 teaspoon
Dried Thyme
Salt and Freshly-ground pepper to taste