Chef Tom's shepherd's pie

Spring is just around the corner! So make the most of the last days of winter with this cozy and oh-so-hearty vegan shepherd's pie—our on-the-nose ode to St. Patrick's Day 🍀

This recipe was developed by Chef Tom, our director of product innovation and resident Master Chef (yes, a Certified Master Chef!)

Click here to learn more about Chef Tom.

INGREDIENTS

INSTRUCTIONS

2 Servings

III Difficulty

16 Ingredients

30 MIN Preparation

30 MIN Cooking

60 MINTotal Time

Made With Longève

gluten-free breadcrumbs

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INGREDIENTS

For the filling:

½ cup Longève Unseasoned Crumbles, dry
1 cup tomato juice
1 cup water
1 Tbsp. canola oil
1 cup diced carrots

1 cup diced celery
1 cup pearl onions, peeled
5 button mushrooms, halved (white, oyster, cremini all work well)
3 cloves garlic, minced
Sea salt and black pepper, to taste

½ cup Idaho potato, peeled and cut into 1 inch dice (you'll need 1 ½ cups more for the potato topping, for a total of 2 cups!)
2 Tbsp. cornstarch
2 Tbsp. water, room temperature
2 Tbsp. Italian parsley, chopped
2 scallions, sliced

For the mashed potato topping:

1 ½ cups Idaho potato, peeled and cut into 1 inch dice
Dairy free butter or milk (optional)
Sea salt and black pepper, to taste
½ cup Longève Original Breadless Crumbs

INSTRUCTIONS

Rehydrate Longève crumbles with ½ cup of tomato juice & ½ cup water in a small bowl. (Reserve the remaining ½ cups of tomato juice and water.)

Heat oil in a large skillet over medium-high heat. Add carrots, celery, onions, mushrooms and garlic, lower heat to medium, and cook for 3–4 minutes, stirring frequently until vegetables are beginning to brown and soften.

Add salt and pepper and cook for 2–3 minutes more, stirring occasionally to toast. Then add the rest of the tomato juice (½ cup), water (½ cup) and ½ cup of diced potatoes. Simmer until vegetables are tender (about 10 minutes).

Combine the cornstarch and 2 Tbsp. water together, using a whisk or fork to make a smooth, heavy-cream-like texture. Pour the cornstarch slurry into the simmering vegetables, whisking to avoid lumps.

Add the parsleyand scallions and cook for an additional 20 minutes to develop flavors.

While vegetables are cooking, simmer the remaining potatoes (1 ½ cups) in a pot of salted water until tender. Strain, mash with a fork and season with salt and pepper to taste.

To the vegetables, add the rehydrated Unseasoned crumbles and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from heat and let cool slightly.