Porter and Vegetable Shepherd's Pie

We liked this dish so much we are making it again for our New Year's Day celebration.  The Porter really makes it taste different from other Shepherd's Pie.

Porter and Vegetable Shepherd’s Pie

Recipe by Damaris Phillips/Food Network – adapted

http://www.foodnetwork.com/recipes/damaris-phillips/porter-and-vegetable-shepherds-pie.html

4            tablespoons vegan butter

2            carrots, finely diced

2            stalks celery, finely diced

1            medium onion, finely diced

1            pkg. ground beef substitute

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 peas

1            tablespoon vegan Worcestershire sauce

2            teaspoon garlic powder

1/2         teaspoon red pepper flakes

              salt and pepper

              Vegan Pepper Jack Mashed Potatoes, recipe follows

3            large russet potatoes, peeled and coarsely diced (5 cups total)

              Kosher salt

2/3         cup vegan sour cream

4            ounces vegan cream cheese

4            ounces vegan pepper jack cheese, grated           

1/2         bunch green onions, greens sliced

Preheat the oven to 400 degrees

Melt the vegan butter in a large cast-iron skillet set over medium heat.  Add the carrots, celery and onions, and sauté until tender, 3-5 minutes.  Add the beef substitute and cook approximately 2 minutes, until warmed through.  Sprinkle the flour over the top and sauté to cook off the flour flavor, 1 minute.  Whisk in the porter and stock until combined.  Stir in the corn, peas, vegan Worcestershire, garlic powder and red pepper flakes until combined.  Bring the mixture to a simmer an cook to reduce the liquid by one-third, 3-5 minutes.  Remove from the heat and season with salt and pepper.

Top with mashed potatoes and place skillet on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly 20-30 minutes.  (For the last 5 minutes, I dabbed with vegan butter and put under broiler until browned.

Mashed Potatoes:

Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt.  Bring to a boil and cook until the potatoes are tender, 10 minutes.  Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment.  Add the vegan sour cream, vegan cream cheese, vegan pepper jack and some salt and pepper, and mix until fluffy.  Taste and adjust the seasoning as needed.  Fold in the green onions and enjoy.