veggie shepherd's pie

Shepherd’s pie is still a childhood favorite for many. We never made this in my house growing up, but I’ve since had several versions of this sans meat, and it was so delicious I thought I would try it. A classic dish from the UK, it’s right up there in the comfort food category.

All I can say is that it’s very flavorful and delicious!

Veggie Shepherd's Pie

Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Dish, Side Dish
Cuisine England
Servings 7 People

Ingredients
  

Mashed Potato Topping

  • 10-12 medium Yukon Gold Potatoes Cut into 1" pieces.
  • 3/4 cup Bragg Nutritional Yeast
  • 5 cloves Garlic Minced
  • 2-4 cups Almond Milk You can also use oat or cashew milk.
  • 2 tsp Dried Rosemary
  • Black Pepper To taste.

Filling

  • 1 med Onion Diced
  • 3 cloves Garlic Minced
  • 12 oz Mushrooms Sliced
  • 2 cups Vegetable Broth Low sodium
  • 2 tsp White Miso
  • 2 tbsp Whole Wheat Flour OR oat flour if gluten intolerant
  • 2 tbsp Tamari Low sodium
  • 2 Carrots Chopped, about 1/2 cup
  • 2 stalks Celery Chopped, about 1 cup
  • 1 cup Peas Frozen are fine.
  • 1 cup Broccoli Florets
  • 1/2 tsp Thyme
  • 1/2 tsp Rosemary
  • 1/2 tsp Dried Sage
  • Black Pepper To taste.

Instructions
 

Making the Mash Potatoes...

  • Preheat oven to 375 degrees.
  • Steam the potatoes in a steamer until tender. If you do not have a steamer, place in a pan and cover with water, bring to a boil then reduce heat. Simmer until tender. About 15 min.
  • Drain, place in a large bowl, and mash with a potato masher, eggbeater, or fork.
  • Add nutritional yeast, garlic, and milk and mash until smooth. Start with 2 cups, then add from there as they get smoother. Up to 4 cups.
  • Stir in rosemary and black pepper to taste.

To Make the Filling...

  • In a skillet, over medium heat, cook the onions, stirring frequently, until browned. About 5 min.
  • Add a splash of veggie broth or water to the pan so the onions don't burn. This also helps to release the flavor.
  • Add the garlic and mushrooms and continue to cook until the mushrooms have softened. Add more veggie broth to keep the mixture from burning. About 5 min.
  • Add 1 cup of vegetable broth to the mixture.
  • To the remaining cup of broth, stir in the Miso, flour and tamari until dissolved. Add to the pan and stir until the mixture thickens into a gravy. About 3-5 minutes.
  • Add carrots, celery, peas, broccoli, thyme, rosemary, and sage.
  • Season with black pepper to taste.
  • Using a 9 x 13 inch baking dish or cast iron pan, spread the filling on the bottom, then top with the mashed potatoes mixture.
  • Bake 30 minutes until the top of the potatoes brown.

Notes

Melissa's Modifications:
If you are missing the meat, you can add soy crumbles to the mixture to keep it Vegan/Vegetarian. If you eat meat, add lean ground beef or turkey.
You can also add other veggies such as roasted corn or green beans.
Nutritional Values: 1 Serving (no meat) - 218 Calories; 1.8 g Fat; 171g Sodium;7g Fiber; 35g Carbs; 11g Protein.
Tried this recipe?Let us know how it was!

Share This Post

More To Explore

Mediterranean Diet
Blog

Transitioning to a Mediterranean Diet

May is National Mediterranean Diet Month for You and Me. As you may know, many of the blogs I write are about personal experiences and

vegetarian chili and cheese quesadilla
Food Blog & Recipe

Vegetarian Chili and Cheese Quesadillas

Chili and cheese vegetable quesadillas are a Tex-Mex favorite in our home! You may have tried my Cheese and Veggie quesadilla posted for Cinco de