Grammy's Shepherd's Pie

  • Level: Easy
  • Yield: 6 servings
  • Total: 1 hr 15 min
  • Active: 45 min


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.

Let's Get Cooking!

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1 Review


Honestly, I was nervous when I put this in the oven. My soy crumbles broke down to the point it almost looked like oatmeal. I didn’t have steak sauce so I mixed some bbq and Worcestershire sauce together which worked pretty well actually. Didn’t have edamame so I used an entire can of corn. I baked it in my cast iron skillet, not individually. I did a terrible job evenly distributing the mashed potatoes because of all the liquid. Like I said, I was skeptical. But It was really really good. Like super comforting yummy and warm. I will definitely make this again. So good!!

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