As much as I love Shepherd's pie made with lentils or mushrooms, this version made with Impossible meat is my favorite. It is a veganized version of the old school Shepherd's pie, further simplified by using frozen mixed vegetables. Yum. *Technically it's a veganized version of Cottage pie, but I've never known it as such*
3 lbs yellow potatoes, peeled and cubed
3 Tbsp vegan butter
1/4 cup plant milk
1lb(1.5 pkg) Impossible meat or other plant-based ground
1 onion, chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
4 tsp all-purpose flour
1/3 cup ketchup
3/4 cup tomato juice (I used V8)
2 Tbsp vegan worcestershire sauce
1 Tbsp Dijon mustard
1/2 cup water
4 cups frozen mixed vegetables
1. Cook potatoes in a saucepan covered by 1" water. Boil for 10 to 12 minutes until fork tender. Drain well then add plant milk and vegan butter. Season with salt and pepper. Mash well and Set aside.
2. While potatoes are cooking, heat oven to 350°F. In a bowl wisk together ketchup, tomato juice, vegan worchestire, dijon mustard and water, set aside.
3. In a skillet set over medium-high heat, cook Impossible meat, onions and garlic for 7 to 8 minutes, breaking up while cooking, until browned. Mix in thyme, rosemary, salt and pepper. Cook for 1 minute to release the aromatics. Sprinkle flour over mixture, stir and cook for another 1 to 2 minutes. Stir in the ketchup mixture and simmer for 3 to 4 minutes. Mix in frozen vegetables until well combined, then remove from heat.
4. Transfer Impossible mixture to a 3 quart baking dish then spread potatoes evenly over mixture. Sprinkle a little paprika over potatoes if desired. Bake for 30 minutes or until potatoes are golden. Let stand for 10 minutes before serving.