Ingredients

Method

Filling

• 2 lb ground Beyond Beef
• 3 Tbsp oil
• 3 cups diced onion
• 2 tsp minced garlic
• 1 tsp ground allspice
• 0.5 tsp ground fennel seed
• 1 Tbsp tomato paste
• 2 tsp soy sauce
• 1.5 tsp Vegemite
• 1/4 cup flour
• 3 cups vegetable stock or water
• 1 bay leaf
• 1 cup frozen corn
• 1 cup frozen peas
• 1 Tbsp minced rosemary
• 1 Tbsp minced thyme

1. Brown the Beyond Beef in a large skillet, then remove from the pan and set aside.

2. Deglaze the pan with water or wine if needed.

3. Add the oil and onion to the pan and cook until softened but not browned (~10 minutes).

4. Add the garlic, allspice, and fennel, and cook for another ~2 minutes.

5. Add the tomato paste, soy sauce, and Vegemite, and cook for another ~2 minutes.

6. And the flour, and cook for another ~3 minutes.

7. Add the vegetable stock, bay leaf, corn, peas, rosemary, and thyme. Bring to a simmer, and then remove from the heat.

8. Season with salt and/or acid (lemon juice, red wine vinegar, etc.) to taste.

9. Pour the filling into a deep 13x9 in (or slightly larger) baking dish.

Mashed Potatoes

• 2 lb Russet potatoes, diced large
• 1 tsp table salt
• 1/4 cup butter
• 1/4 cup milk

10. Place the potatoes and salt in a large pot, cover with water, and boil until soft.

11. Drain the potatoes, add the butter and milk, and mash.

12. Season with additional salt to taste.

Pie

• cheddar cheese slices

13. Spoon the potatoes onto the filling and spread evenly.

    Advice

    To avoid the potatoes sinking into the filling during this step, I've had the best success by spooning very small blobs of potato all over the filling and then using a fork at the end to very gently spread the blobs to fill in the gaps.

14. Bake at 400°F for 30 minutes or until the filling is bubbling.

15. Arrange the cheese slices on top of the pie, then place under the broiler until the cheese is just starting to brown (just a few minutes).

16. Let cool for 10 minutes before serving.