Shepherd's Pie with Edamame Beans

Ingredients:

Potato

• 3 large potatoes (about 900 g), peeled and cut into large cubes
• 3/4 cup sour cream
• 1 large egg
• Half a bunch of green onions, green part only, thinly sliced

Filling

• 4 tablespoons unsalted butter
• 2 carrots, finely diced
• 2 stalks of celery, finely diced
• 1 onion, finely diced
• 450 g of ground beef substitute (such as soy)
• 2 tbsp. flour
• 1 cup of porter at room temperature
• 1 cup warm vegetable broth
• 0.5 cups frozen corn
• 0.5 cups frozen shelled edamame beans
• 2 tablespoons vegetarian steak sauce
• 1–2 tsp garlic powder
• 1/4 - 0.5 tsp red pepper flakes

Preparation:

1. Preheat oven to 200°C.
2. Potato:
   
   Place the potatoes in a large saucepan and cover with cold water. Season with salt and bring to a boil. Cook until the potatoes are tender, 12–14 minutes. Set aside 1 cup of the cooking liquid, drain the rest, and transfer the potatoes to a stand mixer fitted with a whisk attachment. Whisk together the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon of black pepper. Beat, adding the cooking liquid 1/4 cup at a time, until smooth, 2–3 minutes. Taste and adjust the salt if necessary. Add most of the green onions, reserving 1 tablespoon, and set aside.
3. Filling:
   
   In a large cast-iron skillet, melt the butter over medium heat. Add the carrots, celery, onion, and beef substitute and cook until the vegetables are tender, 4–6 minutes. Sprinkle the flour over the top and cook until the flour flavor is absorbed, about 1 minute. Stir in the beer and broth until smooth. Stir in the corn, edamame, steak sauce, garlic powder, and red pepper flakes. Bring to a simmer and cook until the liquid has reduced by a third, 2–4 minutes. Remove from heat and season with salt and pepper.
4. Spoon the filling into six 4-inch cast-iron skillets (or ramekins), filling them halfway. Spread the mashed potatoes over the filling. Place the skillets on a baking sheet and bake until the mashed potatoes begin to brown and the sauce begins to bubble, 20–25 minutes. Sprinkle with the remaining green onions.
   
   Meat:
   For a meaty version, replace the soy mince with 450g of lean ground beef and fry for 5-7 minutes until cooked through.