Ingredients
12 ounces Impossible Burger
2 pounds russet potatoes
8 ounces white mushrooms thinly sliced
1 yellow onion finely diced
3 cloves garlic
1 large carrot finely diced
2 celery stalks finely diced
1 cup fresh peas
1/2 cup fresh parsley chopped
1/2 cup fresh parsley sprigs, for garnish
2 tablespoons vegetable oil
2 tablespoons soy sauce (or tamari)
1 cup vegetable stock
4 ounces plant-based butter (1 stick)
1/2 cup plant-based milk
Kosher salt and pepper
Directions
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Peel and cut the potatoes into 2-inch chunks. Place the potatoes into a pot and cover with water. Add a generous pinch of salt. Bring to a boil and cook for about 20 minutes or until cooked through.
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Preheat your oven to 400°F while the potatoes cook.
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Place a sauté pan over medium high heat and add 1 tablespoon of vegetable oil into the pan. When the pan is very hot, add the Impossible Burger and break into pieces, allowing it to brown for 2-3 minutes. Season with 1 1/2 teaspoons Kosher salt and fresh pepper. Stir with a flat spatula while scraping the bottom of the pan. Continue until only a little red is showing, around 5 minutes. Remove from pan and set aside on a dish.
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Reduce to medium heat. Add remaining oil and mushrooms with a pinch of salt and pepper. Cook for about 2 minutes, until the mushrooms release their liquid. Once reduced, add onions, garlic, carrots, and celery. Cook until soft, about 6-10 minutes. Add soy sauce, vegetable stock, and peas. Once brought to a boil, add the cooked Impossible Burger with chopped parsley. Set aside.
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Mash the cooked, hot potatoes in a mixing bowl with a masher, hand mixer, ricer, or food mill. Microwave the milk for 30 seconds before adding to the potatoes with butter and 2 tsp Kosher salt. Mix until fully incorporated. Season to taste.
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In a small casserole dish, place the Impossible Burger mixture on the bottom. Top with mashed potatoes, spread evenly. Bake for 30 minutes.
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Remove from the oven and garnish with parsley sprigs. Serve while piping hot!