Grammy's Shepherd's Pie

"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 6 servings
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For the potatoes:

3 large russet potatoes (about 2 pounds), peeled and coarsely diced

Kosher salt

3/4 cup sour cream

1 large egg

Freshly ground black pepper

1/2 bunch scallions, green parts only, sliced

For the filling:

4 tablespoons unsalted butter

2 carrots, finely diced

2 ribs celery, finely diced

1 onion, finely diced

1 pound ground beef substitute (such as soy crumbles)

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 shelled edamame

2 tablespoons vegetarian steak sauce

1 to 2 teaspoons garlic powder

1/4 to 1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
  2. Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
  3. Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
  4. Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

Cook’s Note

For a meat version, replace the ground beef substitute with 1 pound lean ground beef; saute 5 to 7 minutes in step 3 to cook through.

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