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Crispy impossible black bean Shepard's pie

Crispy impossible black bean Shepard’s pie

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians. 
Click here to view and print the PDF version of this recipe. 
Click here to view and print the PDF version of this recipe with potato tots. 
Servings: 12
Serving size: 18.4oz

Ingredients

For impossible bean crumble

  • 3 cups Beans, Black, canned, drained, rinsed
  • 4 1/3 cups Vegan Meat, block, Impossible Burger
  • 1 1/2 teaspoons Salt, Kosher
  • 3/4 cup Cumin, ground
  • 2 tablespoons Oil, Canola
  • 1 1/3 cups Onions, White, small diced
  • 2 tablespoons Garlic, cloves, peeled, minced

For stew

  • 6 cups Stock, Vegetable, low sodium
  • 1/4 cup Vinegar, Red Wine
  • 1/4 cup Tomato Paste, canned
  • 3 each Bay Leaves, dried, whole
  • 2 teaspoons Thyme, dried, whole leaf
  • 6 cups Peas and Carrots, mixture, frozen

For croquette

  • 4 cups Water
  • 6 tablespoons Non-Dairy Butter
  • 1 1/2 teaspoons Salt, Kosher
  • 2 cups Non-Dairy Milk Soy, unsweetened
  • 4 cups Potato, flakes
  • 6 tablespoons Flour, All-purpose
  • *6 cups Potato, Tater Tot, frozen, alternative to croquettes

For breading

  • 1 1/2 cups Flour, All-purpose
  • 1 1/2 cups Non-Dairy Milk, Soy, unsweetened
  • 1 1/2 cups Bread Crumbs, dry, plain

Instructions

For impossible bean crumble

  • In a large mixing bowl, smash beans with a potato masher or fork until broken down but not into a paste. Add vegan meat crumbles and seasoning and mix well.
  • On a flat top grill heat oil over medium heat. Sauté onions for 3-5 minutes. Add garlic and cook for 1 minute. Add bean mixture and cook for another 9-10 minutes or until cooked through and meat is browned. Crumble can be held in hotel pans in hot box until ready to add to stew.

For stew

  • Combine stock, vinegar, tomato paste, dried herbs and frozen vegetables in a stock pot over medium high heat and bring to a simmer.
  • Once simmering, add in crumble, simmer for 20-30 minutes until thickened. Stew can be held in hotel pans in hot box or hot well until ready for service.

For croquette

  • Bring water, butter and salt to a boil. Remove from heat and stir in soy milk and flakes until combined. Stir in flour. Let cool before handling.
  • Scoop into 1 ounce portions and roll into balls. Place in parchment lined hotel pans, wrap and freeze at least one hour or overnight. (Can be prepped the day before).

For breading

  • Set up breading station with separate bowls of flour, soy milk and bread crumbs.
  • Toss potato balls in flour, then submerge in soy milk until fully covered, finally coat with bread crumbs. Immediately fry at 350°F 5 minutes or until golden brown. Drain on paper towel lined hotel pan. Croquettes can be held in hotel pans in hot box or hot well until ready for service.
  • *Alternative to making croquettes: Prepare Tater Tots according to package. Tots can be held in hotel pans in hot box or hot well until ready for service.

For service

  • Portion 1 1/2 cup stew in a bowl and top with 5 croquettes (or 1/2 cup tots).

Notes

Each serving provides 2 meat/meat alternate, ½ cup starchy vegetable and 1/4 cup other vegetables.
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using. 

Nutrition

Serving: 18.4oz | Calories: 487kcal | Carbohydrates: 73g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 982mg | Fiber: 10g | Sugar: 7g