IMPOSSIBLE Shepard’s Pie with Puff Pastry Lattice - Chef's Roll Challenge
Since this is my first time using the IMPOSSIBLE Heme plant based burger, I wanted to make an “everyday meal” to see how closely the product mimics ” real” burger. I decided on one of my family’s favorites meals… Shepard’s Pie with Puff Pastry Lattice. It’s very rare for this carnivore to find a meat substitute that’s worth eating but today that reality changed. I was blown away by the consistency and flavor of the IMPOSSIBLY Burger not to mention, the beautiful caramelization during the browning process. My mind was blown by the authentic flavor of the IMPOSSIBLE Burger.
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Servings: 4
Ingredients
- 1 17.3- ounce package frozen puff pastry
- 2 pounds ground IMPOSSIBLE Burger
- 1 onion medium chopped
- 1 carrot medium chopped
- 1 red pepper medium chopped
- 2 celery stalks medium chopped
- 5 cloves garlic minced
- 1 8- ounce package baby Bella mushrooms stems removed, and sliced
- ¼ cup flour
- 4 tablespoons butter divided, plus more to butter baking pans (about ½ teaspoon)
- 3 ½ cup chicken stock divided (substitute vegetable stock)
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 10 small potatoes sliced
- 1 12- ounce bag frozen peas
- 1 egg (egg wash, 1 egg, 2 tablespoons water)
Instructions
- Heat oven 425
- In a large sauce pan brown 2 pounds IMPOSSIBLE Burger in 1 tablespoon olive oil over high heat
- Remove meat from pan and set aside on a plate
- Add 2 tablespoon butter to pan and sauté, carrots, onions, garlic, mushrooms, red pepper and celery for 8 minutes or until vegetables are just softened. Season with pinch of sea salt and black pepper
- Make a roux. Heat 2 tablespoons butter in another small sauce pan over medium heat. Add ¼ cup flour and cook stirring constantly for 3-5 minutes. Turn off the heat and set aside
- Add 2 cups chicken stock, sliced potatoes, and herbs to the cooked vegetable mixture. Simmer over medium heat for 20 minutes or until potatoes are tender. Add roux and stir until mixture is thickened.
- Butter 2-9-inch baking dishes or a cast iron pan. Equally divide cooked IMPOSSIBLE Burger into the bottom of prepared baking dishes.
- Spoon equal amounts of the thickened vegetable mixture over the IMPOSSIBLE Burger. Divided peas equally and sprinkle over vegetable layer. Pour ½ cup chicken stock into each pie dish for added moisture.
- Cut puff pastry into ½ inch strips. Create a lattice over the pie by adding 5 strips of puff pastry about 1 inch apart on top of the pie filling, horizontally. Add 3-4 more strips vertically alternating pieces to create lattice by peeling back the 2nd and 4th strips first, then peel back 1st, 3rd, and 5th, strips and add another strip of pastry. Continue until lattice is complete.
- In a small bowl whisk 1 egg and 2 tablespoons water for egg wash. Brush puff pastry with egg wash and bake at 425 degrees for 30-40 minutes or until pasty is golden brown.