Vegetarian Shepherd's Pie
This Vegetarian Shepherd's Pie is the ultimate plant-based comfort food recipe! It is loaded with vegetables including: potatoes, celery, onions, parsnips, turnips, carrots, peas and corn. The three varieties of mushrooms used in the dish give it a "meaty" texture. It makes a delicious dish for a family dinner or for a St. Patrick's Day party or potluck dinner.
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What is in the Vegetarian Shepherd's Pie?
I love this dish because it is loaded with veggies and mushrooms. There are several ingredients in the recipe, which add to the deep delicious flavor of this vegetarian comfort food. Here is what you will need to make this plant based shepherd's pie:
- Potatoes
- Celery
- Onion
- Parsnips
- Turnips
- Carrots
- Garlic
- Cremini Mushrooms
- Baby Bella Mushrooms
- Shitake Mushrooms
- Butter
- Milk
- Salt
- Pepper
- Red Wine
- Tomato Paste
- Vegetable Broth
- Sage
- Thyme
- Flour
- Frozen Peas
- Frozen Corn
- Cheddar Cheese
What else will I need to prepare the recipe?
You will also need a large pot to cook the potatoes and a cast iron skillet to prepare the pie and bake it. If you do not have a cast iron skillet, the vegetables can all be placed in a glass baking dish and topped with potatoes before baking it.
Step 1: Prepare the potatoes
Start off by preheating the oven to 350 degrees Fahrenheit. Then, place potatoes in a large pot and boil until tender. Drain the water and mash or rice the potatoes in the pot. Add in milk, butter, salt and pepper to taste and stir until smooth. Set the potatoes aside.
Step 2: Sauté the mushrooms
Next, heat a tablespoon of butter in a large cast iron skillet over medium high heat. Add all of the mushrooms and cook until juices are released from the mushrooms and they begin to brown (about 6 to 8 minutes). Remove from pan and place in a large bowl.
Step 3: Sauté the celery and onions
Then, heat another tablespoon of butter in the cast iron skillet. Add onions and celery and cook until tender, about 8 minutes. During the last minute of cooking, stir in the garlic. Remove from heat and add onions, celery and garlic to reserved mushrooms.
Step 4: Cook the parsnips, turnips and carrots
Now, heat 2 tablespoons of butter in the cast iron skillet. Add in the root veggies (parsnips, turnips and carrots). Once again, cook until tender. Remove from heat and add the root vegetables to the mushrooms, celery, onions and garlic mixture.
Step 5: Deglaze skillet and add peas, corn and reserved mushrooms and vegetables
Deglaze the skillet with the wine, scraping up any browned bits in the pan. Add in tomato paste, sage, thyme, vegetable broth and flour. Heat until mixture begins to thicken, approximately 3 to 4 minutes. Then, stir in the peas and corn and cook over medium heat for 1 to 2 minutes. Return the reserved mushrooms and vegetables to the skillet and stir until combined.
Step 6: Top with potatoes
Remove from heat and spread the mashed potatoes on top. Texturize the potatoes to form small peaks and sprinkle the cheese on top.
Step 7: Bake and enjoy!
Place in the upper third of the oven and bake at 350 degrees until the cheese melts and potatoes lightly brown. Remove from oven and cool for 10 minutes. Serve warm and enjoy!
Vegetarian Shepherd’s Pie
Equipment
- Stock Pot
- Black Iron Skillet
Ingredients
- 3 lbs Russet Potatoes peeled and cut in chunks
- 4 Celery Stocks with Leaves coarsely chopped
- 1 Medium Onion chopped
- 3 Parsnips peeled and diced
- 2 Turnips peeled and diced
- 3 Carrots peeled and chopped
- 5 Garlic Cloves finely chopped
- 16 oz Cremini Mushrooms or other white mushrooms, cleaned and sliced
- 8 oz Baby Bella Mushrooms cleaned and sliced
- 8 oz Shitake Mushrooms cleaned and sliced
- 5 tablespoon Butter divided (preferably Kerrygold or another Irish butter)
- ½ Cup Milk
- 1 Cup Red Wine
- 2 tablespoon Tomato Paste
- 1 Cup Vegetable Broth
- 2 teaspoon Sage
- 2 tsp Thyme
- 2 tablespoon Flour may use gluten free flour
- 1 Cup Frozen Peas
- 1 Cup Frozen Corn
- ¾ Cup Cheddar Cheese
Instructions
- Preheat Oven to 350 degrees
- Place Potatoes in a large pot and boil for approximately 20 minutes, or until tender.
- Mash or rice potatoes, add 2 tablespoons of butter and ½ cup of milk. Stir until smooth and keep warm (salt & pepper to taste).
- Heat 1 tablespoon of butter over medium high heat in large cast iron skillet, add all mushrooms and cook, stirring frequently until juices are released from mushrooms and they begin to brown, approximately 6 to 8 minutes. Remove from pan and salt & pepper to taste.
- Heat 1 tablespoon of butter over medium high heat in same skillet and add onions and celery, cook until softened, about 8 minutes. During last minute add garlic and stir. Add onion, garlic and celery to reserved mushrooms.
- Heat 2 tablesppons of butter over medium high heat in the same skillet. Add root vegetables (parsnips, turnips and carrots) sauté until tender, approximately 8-10 minutes.
- Add wine and deglaze pan by scraping any browned bits.
- Add tomato paste, herbs (sage & thyme), vegetable broth and flour. Heat until slightly thickened, about 3 to 4 minutes.
- Add peas and corn, cook until heated through, approximately 1-2 minutes.
- Return reserved mushroom and vegetable mixture to pan and stir to combine. Remove from heat.
- Spread mashed potatoes over vegetable mixture and texturize a bit to form peaks.
- Sprinkle top with cheddar cheese.
- Place in upper ⅓ of oven and bake until cheese melts & potatoes lightly brown, 15 to 20 minutes.
- Serve hot and enjoy!
Nutrition
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