Vegetarian Shepherd's Pie
This easy Vegetarian Shepherd's Pie recipe is comfort food at its finest! Converted from a traditional shepherd's pie recipe, the results are a savory and satifying dinner for even the coldest of nights.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 servings
- 2 lbs potatoes (peeled and cubed)
- 2 tsp salt
- 1/3 cup butter (dairy or vegan)
- 1 tbsp olive oil
- 1/2 medium onion (diced)
- 2 carrots (peeled and diced)
- 1 stalk celery (diced)
- 2 cloves garlic (minced)
- 8 oz mushrooms (cubed)
- 1 cup peas (frozen)
- 1 cup green beans (frozen)
- 1/2 tsp rosemary
- 1/4 tsp sage
- 1/8 tsp thyme
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 1/2 tbsp flour
- 2 tbsp tomato paste
- 1 tbsp vegetable bouillon
- 1 1/2 cups water (or vegetable broth and omit bouillon)
- paprika (to sprinkle on top)
Mashed Potato Topping
Add the cubed potatoes to a medium pot and cover with water (plus about 1/2 inch). Add 2 tsp of salt then set over medium heat. Bring to a boil and cook until potatoes are soft and easily broken with a fork (about 10 minutes.)
Drain the water from the potatoes and add 1/3 cup of butter. Mash with a potato masher or fork until smooth. Set aside.
Heat 1 tbsp of olive oil in a medium saucepan. Add the diced onions, carrots, and celery to the pan. Sauté until the carrots are tender. About 10 to 15 minutes.
Add the mushrooms, minced garlic, rosemary, thyme, sage, black pepper, and salt. Cook another 10 minutes until the mushrooms have released their liquid and started to shrink.
Add 2 1/2 tbsp of flour to the vegetable mix and stir until the flour lightly coats all of the vegetables.
Add the tomato paste, vegetable bouillon, and water. Mix until the liquid is smooth and all of the flour has been worked in. Cook for 5 more minutes until the gravy thickens. Stir in the frozen peas and green beans. Remove from heat.
Make the Shepherd's Pie
Heat your oven to 400℉.
In a medium-sized casserole dish, add the vegetable mix with all of the gravy. Gently spoon the mashed potatoes on top of the vegetables. Lightly sprinkle paprika on top of the potatoes.
Bake for 30 minutes or until the potatoes have lightly browned and formed a crust. If necessary, broil for the last few minutes to help brown the surface of the mashed potatoes.
Remove from oven and let sit for 5 minutes to cool.
Serve and enjoy!
Calories: 427kcal | Carbohydrates: 56.7g | Protein: 10.4g | Fat: 19.6g | Saturated Fat: 10.4g | Cholesterol: 41mg | Sodium: 2212mg | Potassium: 56.7mg | Fiber: 10.6g | Sugar: 9.2g | Calcium: 6% | Iron: 25%