16 Mar Rogue Irish Lager Vegetarian Shepherd’s Pie
Rogue Irish Lager Vegetarian Shepherd's Pie
A St. Patrick's Day meal fit for a drunken vegetarian leprechaun, this shepherd's pie is bubbling over with 2 heaping cups of Rogue's Irish style lager, potatoes and cabbage, and sharp Irish white cheddar. The topping is part potato but also part cauliflower to give some hidden veggie goodness and also uses my favorite meat substitute: Beyond Meat's Beefy meat crumbles (made from pea protein!)- indistinguishable from beef in this recipe (I fooled 4, count em: 4! carnivores) and soy and junk ingredient free with half the fat of regular beef. It feeds four but two of us cleaned up the first batch without taking a breath, so you may want to double.
- 3 cups cauliflower florets
- 1 1/2 pounds yukon gold potatoes, peeled
- 2 tablespoons butter, room temperature
- 1 cup Irish white cheddar
- 1 teaspoon Kosher sea salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup diced brown onion
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cups shredded green cabbage (about 1/2 of a small cabbage)
- 1 large beefsteak tomato or 2 small roma/vine tomatoes, seeds removed and diced
- 1 package of Beyond Meat Beefy crumbles
- 2 tablespoons all purpose flour
- 1 teaspoon kosher sea salt
- 2 cups Rogue Irish Style Lager(you'll have just enough left over to drink a glass!)
- Preheat oven to 425.
- In a medium pot, add cauliflower and potatoes (you'll have to separate them later, but if you want to dirty two pots you can boil separately- I hate doing dishes so I put them in one) and cover with 2 inches of water. Bring to a boil and continue to boil until very tender, about 20 minutes.
- While potatoes and cauliflower are cooking, start making your filling. In a large heavy bottomed saute pan, heat oil and butter over medium high heat until butter melts. Add onions and cook until softened, about 5 minutes. Add carrots, cabbage, and celery and cook until cabbage is translucent, about 2 minutes. Add tomato and Beyond Meat, stir to combine, and cook for 1 minute. Sprinkle flour and salt over the top, stir to coat, and cook for 1 minute. Pour in beer and cook for 5 minutes until liquid has reduced and is thick like a light gravy.
- Transfer filling into a baking dish (mine is an 11x7 inch oval).
- Drain cauliflower and potatoes, add potatoes to a mixing bowl. Transfer cauliflower to a food processor and mix until finely chopped (you can do this with some sick knife skills too if you don't have a processor). Add cauliflower to the bowl with the potatoes and mash with a potato masher or fork until mostly smooth. Stir in butter and salt to taste.
- Gently scoop topping onto the filling and gently spread over the whole top (don't push too hard or the filling will spill over top of the mash, this is a gentle process- go a little bit at a time). Seal the topping over the edges of the dish to prevent the filling from bubbling out too much in the oven. Top with the grated cheese.
- Bake for about 30 minutes, until top is golden brown. Remove from oven and let sit for about 5 minutes before serving.
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