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–+ servings

Vegetarian Shepherd’s Pie

Whether for St. Patrick's Day or just on a night where you need a comforting family favorite: try this Vegetarian Shepherd’s Pie.
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Course: Main Course
Cuisine: Irish
Keyword: Shepherd's Pie, Vegetarian Shepherd's Pie
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 8
Calories: 424kcal

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.
    Sliced potatoes in a large pot of water.
  • 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.
    Celery and onion in a black iron skillet.
  • 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.
    Parsnips, turnips and carrots in a black iron skillet.
  • 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.
    Overhead photo of Vegetarian Shepherds Pie before it goes in the oven.
  • 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

Calories: 424kcal | Carbohydrates: 65g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 362mg | Potassium: 1829mg | Fiber: 10g | Sugar: 12g | Vitamin A: 4550IU | Vitamin C: 40mg | Calcium: 201mg | Iron: 3mg