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
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.
- 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.
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.
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!