Ingredients

The following ingredients have 4 Servings
  • 2 pounds root vegetables, cut into 1 inch/2.5cm cubes, Note 1
  • 2 teaspoon kosher salt ((or more to taste))
  • 2 tablespoon butter
  • 4 tablespoon Parmesan cheese, divided (optional) ((3 for mash; 1 to sprinkle before baking))
  • 1 tablespoon -2 light cream or milk, optional
  • 1/4 cup chopped green onions (optional) ((about 3 small))
  • 1 1/2 tablespoon olive oil
  • 1 cup (160 grams) chopped onions ((about 1/2 a medium onion))
  • 1 cup (110 grams) small diced carrots ((or half carrots, half other veggie like peppers, celeriac, parsnip, etc))
  • 3/4 pound (340g) plant based beef ((best brands: Impossible Beef and Beyond Burger))
  • 2 teaspoons chopped garlic ((about 2 cloves))
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons dried thyme, Note 2
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon each, salt and black pepper
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock or broth (I use 3/4 cup broth, 1/4 cup red wine), Note 3
  • 1/2 cup frozen corn niblets
  • 2 cups fresh baby spinach, roughly chopped

Instruction

  • GET READY: Preheat oven to 400F/204C and place rack in top 1/3 of oven. Spray an 7-8 inch (18-20cm) square pan with oil.
  • MAKE POTATO/ROOT VEGETABLE TOPPING: °Boil: Place potatoes and other root vegetables in a medium pot. Add enough cold water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower heat to medium and gently boil for about 15 minutes or until soft and fork tender. °Drain: Drain vegetables in a colander and return to the pot. On medium heat, shake cooked vegetables to evaporate water for 1 minute. °Mash: Add butter, green onions and 3 tablespoon Parmesan (if using) and 1-2 tablespoons milk/cream if you like (not too much milk - you don't want the potatoes soupy). Mash with a fork or potato masher. Do not use a food processor or immersion blender. Taste and add salt and pepper if needed. Set aside.
  • MAKE FILLING LAYER: ° Heat oil in large skillet to medium-high heat. Add onions and carrots. Sauté for 5 minutes, stirring occasionally. ° Add plant based beef and chop it up into small pieces with a rubber spatula or wooden spoon. Stir in garlic, rosemary, thyme, salt, pepper, tomato paste, Worcestershire sauce. Sauté, stirring occasionally, for 4 minutes, until 'beef' is brown.° Stir in flour for 2 minutes. ° Add broth/wine, frozen corn and spinach. Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken for a rich gravy. Taste and adjust seasonings.
  • ASSEMBLE AND BAKE/BROIL: Spoon 'beef' filling layer into casserole dish. Top with a thick layer ~3 cups/630 grams root vegetable mash (you may not need all the mash you made). Fluff topping with fork. Sprinkle on 1 tablespoon grated Parmesan if desired. °Bake for 15 minutes. Note 3. Turn oven to Broil. °Broil for 2-3 minutes until topping is golden brown. Top with extra green onions if you like. °Rest on counter for 10 minutes. Serve.