This Daring take on Shepherd’s Pie has deep Irish roots and delicious plant-based riffs. With a creamy, dreamy and delightfully green garlic & herb potato topping, this dish is guaranteed to get anyone in a St. Patty’s Day state of mind.
Preheat oven to 425ºF. Add potatoes and garlic to a pot and cover with 1” water. Place pot over high heat and cover. Bring to a boil and cook for 15 to 20 minutes or until potatoes are very tender. Drain and return potatoes and garlic to the pot. Add cashew milk, vegan butter, herbs and salt, and combine using a potato masher.
While potatoes boil, place the thawed Daring Pieces on a cutting board and shred using two forks. Melt 1 tbsp vegan butter in a large non-stick skillet set over medium-high heat and add the daring, celery, carrots and shallots. Sauté for 6 to 7 minutes or until the vegetables have softened slightly and the Daring begins to brown.
Add the flour, garlic and 1 tbsp olive oil to the skillet, and sauté for 1 to 2 minutes. While stirring, pour in the vegetable broth, cashew milk and Worcestershire sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer over medium heat for 4 to 5 minutes or until reduced by half.
Spoon Daring mixture into a 1-quart baking dish. Use a knife or spatula to spread the potatoes into one even layer on top of the Daring. Place the baking dish in your preheated oven and bake for 10 to 12 minutes or until the top is just beginning to brown. Finish by broiling on high for 2 to 3 minutes or until the top is browned in spots. Let cool slightly before serving.