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

successful habit building with the Bernsteins
Blog

Building Habits for Success

Building Habits for Success (part two) On my previous blog, I expressed some of my feelings that have been brewing for years. In this blog,

Food Blog & Recipe

Create a Delicious Buddha Bowl

Create a Delicious Buddha Bowl I love the idea and freedom of choice of vegetables, grains and proteins in making  Buddha Bowls for a meal.