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Future Shepherd's Pie Fritters

Course Main Course
Keyword vegan
Servings 12
Author Chef Dennis Samala

Ingredients

Future Ground Meat Filling

  • 2 tbsp extra virgin olive oil
  • 1/2 cup onions, small diced
  • 1/2 cup carrots, diced
  • 2 garlic cloves, minced
  • 8 ounces Future Minced meat
  • 1 bay leaf, dry
  • 3/4 cup mushroom stock
  • 1 tsp Worcestershire sauce, vegan
  • 1 1/2 tbsp tomato puree
  • sea salt, to taste
  • black pepper, freshly ground, to taste

Mashed Potato Balls

  • 13.75 ounces mashed potato, instant, Idahoan
  • 2 tsp cornstarch
  • sea salt, to taste
  • black pepper, freshly ground, to taste

Shepherd's Pie Fritters

  • mashed potato balls
  • Future Ground meat filling
  • 4 cups all-purpose flour
  • 6 Just Egg
  • 6 cups Panko breadcrumbs

Instructions

Future Ground Meat Filling

  • Heat sauté pan with olive oil.
  • Add onions, carrots, and garlic and cook until slightly softened.
  • Add Future minced meat and cook until browned.
  • Add bay leaf, stock, Worcestershire sauce, and tomato puree. Bring to a boil and reduce heat to simmer for 20 – 30 minutes until sauce is almost completely evaporated.
  • The filling should not be wet. Continue to simmer for a few more minutes until the filling is no longer wet.
  • Season to taste with sea salt and black pepper.
  • Set aside and leave to cool.

Mashed Potato Balls

  • In a 4-quart sauce pan add 3 quarts of water and bring to a boil.
  • In a stainless steel bowl, add instant mashed potato and hot water. Mix with a fork until smooth. Season with salt & pepper to taste. Set aside to cool.
  • Mix the corn starch with the cooled mashed potato.
  • Using a scooper, scoop 1⁄4 cup of mashed potato into balls and set aside.

Shepherd's Pie Fritters

  • Place mashed potato ball into the palm of your hand and press into a flat disc. Add 1 tablespoon of Future ground meat filling to the center of the disk. Bring them together towards the center of the disk and cover the filling. If the filling is not completely covered add more potato to coat.
  • Roll stuffed potato balls into all-purpose flour, followed by the beaten egg and then panko breadcrumb. Repeat the process with the remaining ingredients.
  • Set aside until ready for use.

Assembly

  • Make brown gravy sauce, set aside and keep warm.
  • Preheat oil into 4-quart saucepan, up to 355 degrees Fahrenheit.
  • Place shepherd’s pie fritter into the fryer and cook until golden brown. Set aside to drain. Keep warm.
  • Continue frying the remaining fritters and set aside to drain. Keep warm.
  • Arrange on platter and garnish with finely chopped parsley.
  • Serve with brown gravy, and enjoy!