1 tsp umami powder (sub ½ onion powder ½ soy sauce)
1-1 ½ Tbsp flour
1 cup Dark Irish Stout
1 cup vegetable broth
2 Tbsp Worcestershire sauce
1 Tbsp Soy sauce
Peas (fresh or frozen)
Directions
Mashed Potatoes
Start by peeling and cutting Yukon Gold potatoes in half. Put them in a large sauce pot and cover with cold water.
Boil for about 20 minutes, or until a paring knife cuts through with no resistance. Drain and place back in the warm pot.
Place over medium-low heat, stir around and cook gently for about 1 minute.
Kill the heat and add 3-4 ounces (depending on how cheesy you like your potatoes) aged Irish white cheddar, ½ cup unsalted butter, and (optional) ½ cup chives.
Using a masher or potato ricer, mash everything together. Add kosher salt and white pepper to taste.
Add 2 egg yolks to ½ cup of milk and beat together. Add to the now-kind-of-cooled-down potatoes and give it one more mix and mash.
Stew and Peas
Start by finely mincing half a large onion and 3-4 medium carrots. Chop a few sprigs of rosemary and thyme and crush the garlic.
In a small pot, cook the peas. Set aside for pie assembly.
In a preheated stainless steel pan, melt butter and add Impossible Burger. Break it up in the pan and brown.
Add the finely minced onion and saute for 2-3 minutes, until soft and translucent around the edges. Add the carrots and saute them for 2-3 minutes.
Make a hole in the middle of the pan and add the crushed garlic and tomato paste.
Mix together and saute for 2-3 minutes. Stir in the chopped rosemary and thyme.
To make the sauce, add 1 Tbsp flour to the mixture and mix until the raw flour smell is gone and a fond has formed on the bottom of the pot (about 2-3 minutes).
Deglaze with 1 cup of dark Irish Stout and 1 cup vegetable broth. Make sure to scrape up all the fond at the bottom while mixing. Add Worcestershire sauce, soy sauce, and umami powder.
Cook and mix together until thick. When you drag a spoon through the mixture, it should leave a trail.
Pie Assembly
Spoon the stew mixture onto a pie plate or cast iron pan. Top with cooked peas. Lastly, top with the mashed potatoes. You can use a pastry bag or a Ziploc bag with the corner cut off.
Even out the potatoes with an offset spatula. Use a fork to rough it up to make sure there are enough nooks and crannies that will brown and get crispy.
Set the pie plate on a sheet of parchment paper set in a rimmed baking sheet. Place in a 350°F oven for about 25 minutes.
(optional) Remove after 15 minutes to top with more grated cheddar and place back in the oven for the remaining 10 minutes. You can also broil it for the last 2-3 minutes for extra crispy browning.
