Fake Chicken and Garlic-Herb Potato Shepherd's Pie

By jjadin

Ingredients

• 2 1/2 to 3 pounds Idaho potatoes, peeled and cut into chunks
• Salt
• 1 tablespoon EVOO – Extra Virgin Olive Oil, plus more for drizzling
• 2 pounds Quorn naked cutlets cut into half-inch dice
• Black pepper
• 1 cup store-bought shredded carrots, chopped
• 1 cup frozen peas
• 1 small bunch scallions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 1/2 cups veggie stock
• 1 tablespoon Dijon mustard
• 6 sprigs of tarragon, leaves removed and chopped, about 2 tablespoons
• 1 5-ounce package of soft garlic and herb cheese, such as Boursin
• 2 egg yolks
• 1/4 cup (a handful) flat-leaf parsley, chopped
• 1/4 cup milk or veggie stock, enough to loosen up the potatoes
• Paprika, for garnish

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Preheat the broiler, place an oven rack at the center of the oven.

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.
Step

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the quorn, season it with salt and pepper and cook until golden brown and cooked through, 3-4 minutes. Remove the quorn from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions. Season the veggies with salt and pepper and cook until tender, about 2 minutes.


Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the white wine, cook 1 minute, then whisk in the veggie stock and cook for 1 minute to thicken. Season the sauce with mustard and tarragon then salt and pepper to taste. Pour the sauce and vegetables over the quorn in the casserole and combine.


Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or veggie stock, salt and pepper. Spread the potatoes over the quorn in the casserole dish.

Put the dish under your broiler until the top is golden brown, 3-5 minutes. Garnish with paprika.