Crispy Impossible Black Bean Shepherd’s Pie

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe meets the USDA guidelines for K12 and childcare programs.

Click here to view and print the PDF version of this recipe.
Click here to view and print the alternate version of this recipe using tater tots instead of house made potato croquettes. 

Servings: 12

Serving Size: 18.40 ounces

Ingredients

Impossible bean crumble
3 cups black beans, canned, drained
4 1/3 cups vegan ground beef, such as Impossible ground
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons black pepper
3/4 cup cumin, ground
2 tablespoons canola oil
1 1/3 cups white onions, small dice
2 tablespoons garlic cloves, peeled, minced

For stew
6 cups vegetable stock
1/4 cup red wine vinegar
1/4 cup tomato paste
3 bay leaves
2 teaspoons dried thyme
6 cups peas and carrots mixture, frozen

Croquette
4 cups water
6 tablespoons vegan butter
1 1/2 teaspoons Kosher salt
2 cups soy milk, unsweetened
4 cups potato flakes
6 tablespoons all-purpose flour

Breading
1 1/2 cups all-purpose flour
1 1/2 cups soy milk, unsweetened
1 1/2 cups bread crumbs

Preparation

1. 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, salt, pepper and cumin. Mix well.
2. 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.
3. For stew – combine vegetable stock, red wine vinegar, tomato paste, bay leaves, thyme and peas and carrots mixture in a stock pot over medium high heat. Bring to simmer.
4. Once simmering, add in crumble. Let simmer for 20-30 minutes until thickened. Stew can be held in hotel pans in hot box or hot well until ready for service.
5. For croquette – Bring water, butter and salt to a boil. Remove from heat and stir in soymilk 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.
6. Set up breading station with separate bowls of flour, soymilk, and bread crumbs.
7. Toss potato balls in flour, then submerge in soymilk until fully covered. Finally, coat with bread crumbs. Immediately fry at 350° F for 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.
8. For service – portion 1 1/2 cups stew in a bowl and top with 5 croquettes.

Nutrition information 

Calories: 629 Total Fat: 13g Saturated Fat: 2g Trans Fat: 1g Carbohydrate: 100g Fiber: 15g Total Sugars: 4g Protein: 33g Sodium: 1,598mg

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.